- 3 pounds chuck roast or ground beef, cubed or formed into small meatballs
- 2 tablespoons oil
- 2 cloves of garlic, minced
- 6 tablespoons chili powder
- 5 tablespoons flour
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 3 cups tomato juice or V8
- 3 beef bouillon cubes
- salt and black pepper to taste
Makes 6 cups of chili.
- Cut chuck roast into bite-size pieces or form ground beef into small meatballs (1 inch - 25mm in size).
- Fry beef in cooking oil until outside is browned.
- Add minced garlic and cook for two minutes.
- Combine chili powder, flour, oregano and cumin in bowl and mix well. Sprinkle mixture over cooking beef and stir until beef is well coated with spice mixture. Cook for 1 minute.
- Add tomato juice and bullion cubes. Stir for about 15 seconds.
- Simmer for 45 minutes, stirring occasionally.
- Remove from heat and add salt and black pepper to taste.
Notes, tips and variations
- Cool and refrigerate overnight to develop flavors (if you can wait; if not, enjoy).
- Heat and serve in bowls with 1 tablespoon of lime juice and 1 tablespoon of sour cream added to top.
- Serve with cornbread or sourdough bread.
- For a cool treat, spoon a tablespoon of Ranch Dressing on top of your chili, along with some cheese!
- Keep refrigerated.