TEXAS CHILI, NO BEANS

3 Lbs beef (roast, steak, venison), cut into small cubes
2 Tbsp olive oil
3 cloves garlic (or 1 heaping Tbsp bottled chopped garlic)

3 Tbsp chili powder
2 tsp ground cumin
3 Tbsp flour
1 Tbsp oregano
1 tsp salt
1/4 tsp black pepper
(optional) red pepper to taste if you want it spicy

4 cups beef broth**  
  **beer can be substituted for part of the beef broth

1.	In a small bowl, mix together all the dry ingredients (chili powder, cumin, flour, oregano, salt, pepper).  Set aside.

2.	In a large pot sauté meat in the olive oil on high heat until slightly browned (about 3 minutes).  Reduce heat to low and stir in garlic. 

3.	Sprinkle dry mixture over meat and stir until meat is coated.  Pour in half (2 cups) of the beef broth.

4.	 Let simmer, partially covered, for about 1 ˝ - 2 hours.  Add the remaining 2 cups of beef broth or enough broth mixed with 1 can beer to make the 2 cups.  Continue to simmer for about 30 minutes more.  If you like beans in your chili, you can add cooked or canned beans at this time.  

5.	Cover, cool and if you can wait, refrigerate several hours or overnight to let the flavors blend.   

6.	Serve with hot cornbread, and grated cheese and chopped onions as a condiment.