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.

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