My Mother’s Homemade Chili

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♼ Recipe origin is unknown. My mother’s homemade chili recipe, recipe Rating: 4.5
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My mother’s homemade chili. This can be simmered on the stove, or cooked all day on Low in a slow cooker. Beans are optional!

Ready in: 13 hours

Ingredients

Serves: 8

• 2 tablespoons vegetable oil
  
• 3 pounds boneless chuck, cut into 1-inch cubes
  
• 2 to 3 cloves garlic, chopped
  
• 4 to 6 tablespoons chili powder
  
• 2 teaspoons ground cumin
  
• 3 tablespoons flour
  
• 1 tablespoon leaf oregano
  
• 2 (14 ounce) cans beef broth
  
• 2 (15 ounce) cans stewed tomatoes
  
• 2 (10.75 ounce) cans tomato soup
  
• 1 (6 ounce) can tomato paste
  
• salt and pepper to taste
  
• Optional:
  
• 2 (15 ounce) cans chili beans
  
• 2 (15 ounce) cans kidney beans
  
• 2 (15 ounce) cans black beans
  
• 1 can (15 ounce) pinto beans
  
• 1 cup dairy sour cream
  
• 1 lime, cut into wedges
  

Preparation method

Prep: 10 mins | Cook: 3 hours | Extra time: 9 hours 50 mins

1. Heat oil in 4-qt kettle or heavy bottom pan over medium heat. Add beef, stirring frequently with a wooden spoon, until meat changes color but does not brown. Lower heat: stir in garlic.

2. Combine chili powder, cumin and flour. Sprinkle meat with chili mixture, stirring until meat is evenly coated. Crumble oregano over meat.

3. Add 1 1/2 cans of the broth and stir until the liquid is well-blended. Add the tomatoes, tomato soup, and tomato paste. Add salt and pepper. Bring to a boil, stirring occasionally. Reduce heat; simmer, partially covered, over low heat for 1 1/2 hours. Stir occasionally. Add remaining broth; cook 30 minutes longer, or until meat is almost falling apart.

4. Cool thoroughly. Cover; refrigerate overnight to ripen flavor.

5. Reheat chili in top part of double boiler placed over boiling water.

6. Optional:

7. Heat beans; drain; stir into chili.

8. Garnish with sour cream and add wedges of lime to squeeze over each portion.