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Chuck Wagon Chili

Source: Burt Wolf's Menu Cookbook
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Active Time:  15 Minutes
Total Time:  1 Hour 45 Minutes
  Makes 6 servings
Chili beans were very common meals for chuck wagon cooks, and at Rafter Six Ranch they are combined in one recipe.
2 tablespoons vegetable oil
2 pounds lean round beef, cut into 1-inch cubes
2 cloves garlic, minced
2 cups chopped onions
2 cups beef broth
1 cup water
2 cups canned tomatoes and their juices
2 tablespoons chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
4 cups cooked pinto beans
2 tablespoons finely ground cornmeal
In a large deep-sided skillet or sauté pan over medium heat, heat the oil. When the oil is hot, add the beef and cook, stirring until the cubes are brown on all sides, about 5 minutes.

Add in the garlic and cook, stirring occasionally for 3 minutes. Add in the onions and cook, stirring, for another 3 minutes. Add the broth, water, tomatoes and their juices, and the seasonings. Mix well and simmer for 1 1/2 hours. Add additional water if the chili begins to become dry during the cooking time.

Add the beans, the cornmeal, salt and pepper to taste, and simmer for 30 minutes more.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 6 servings
Calories: 229
Sodium: 3mg
Fiber: 5g
Carbohydrates, Total: 22g
Protein: 2g
% Cal. from Fat: 63%
Fat. Total: 16g
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