WILD and WOOLY CHILI

Crazy recipe to call chili …..

Suggestions:
When buying beef for this recipe, select the meat market that you think has the best beef. Select your round roast, then ask the butcher to cut it into bite-sized chunks; don’t use pre-cut beef. Have a full jar of Mexene brand chili powder in pantry (other brands are O. K.; but this is best to me). No tomatoes or onions to make the chili (I didn’t forget them. We'll add them as toppings!)

Joe & Matthew’s Favorite
WILD and WOOLY CHILI

3 pounds round roast
2 T. vegetable oil
3 large cloves fresh garlic, minced
5 T. Mexene chili powder (yes, Tablespoons)
2 tsp. ground cumin
3 T. plain flour, (optional)
1 T. crushed oregano
3 (10 ½-ounce) cans beef consomme
14 ounces water
3 tsp. beef bouillon (use less, if salt is an issue)
¼ tsp. freshly ground black pepper
1 (15-ounce) can pinto beans (optional)
Thin-style tortilla chips (optional)
Coarsely grated Cheddar cheese (I prefer sharp Cheddar)
Minced, mild onion or sliced green onions with green tops (optional)

Trim extra fat from the bite-size chunks of the round roast.  In a large pot, heat the oil and stir in the beef chunks until the beef changes color but does not brown.  Lower the heat, and stir in garlic.  In a small bowl, mix together chili powder, cumin, flour (if you like a really thin chili, do not use any flour), and oregano until well blended.  Sprinkle this mixture evenly over the beef, and stir to coat the beef.  Slowly add the consomme; stir to mix.  Then blend in the water, bouillon, and pepper.  Simmer, uncovered, for 20 minutes.  Add beans, if desired, and simmer for another 10 minutes.  Serve chili in a bowl just plain, or over tortilla chips in a bowl topped with either cheese or onions or both.

True, this seems like a strange chili without onions or tomatoes inside the chili.  Regardless, everyone around here requests it often in summer and winter.

I really can’t remember who gave this recipe to me years ago.  I am sure that it is not a original  recipe of mine since I don’t think I am clever enough to have “thunk it up”. My thanks to the originator and forgive any adaptations I made.

You better stand back when husband, Joe; grandson, Matthew and his father, Gary, are around when I serve this. ‘Ya could be trampled!

My photos did not capture the dark red-brown juicy part of the chili!  But you will see it when you make it.  It is spicy, but not too hot.