Texas Easy Chili
Texas easy chili is a beanless beef chili built on chili powder and tomato juice, ready in about an hour. The flour is stirred in with the spices, so it toasts briefly on the meat and thickens the sauce without a separate step. Use cubed chuck for chew or small meatballs for speed. It improves after a night in the fridge, and cornbread suits it well.
Instructions
Cut the chuck roast into bite-size pieces, or roll the ground beef into small meatballs about 1 inch (25 mm) across.
Heat the oil in a large pot and fry the beef until the outside is browned.
Add the minced garlic and cook it with the beef for 2 minutes.
Mix the chili powder, flour, oregano and cumin together in a bowl. Sprinkle the mixture over the beef and stir until every piece is coated, then cook for 1 minute.
Pour in the tomato juice, add the bouillon cubes, and stir for about 15 seconds.
Simmer for 45 minutes, stirring now and then, until the sauce has thickened around the beef.
Take the pot off the heat and season with salt and black pepper to taste. Serve in bowls with a squeeze of lime and a spoonful of sour cream on top.
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