Ann's Texas Chili

3 lb boneless chuck, cubed
2 T vegetable oil
3 garlic cloves , chopped
2 t cumin
3 T flour
1 T oregano
2 beef broth cans
salt
pepper
4 T chili powder or to taste

Heat oil in a 4 qt. pot, add beef, stirring frequently until meat loses color - DO NOT brown! Lower heat, stir in garlic, chili mixture, stirring until beef is evenly coated. Crumble oregano over meat. Add 1 1/2 cans broth and stir til liquid is well blended. Add salt and pepper, bring to a boil, stirring occasionally. Reduce heat; simmer partially covered over low heat for 1 1/2 hours, stirring occasionally. Add remaining broth, cook 30 minutes more. Cool thoroughly. Cover and refrigerate overnight. Reheat chili very gently.

Yield: 8 Servings

Anne Rosensweig's Arcadian Eight Bean Chili

1/4 lb each of dried beans: kidney, white, pink, navy, black, red, pinto, cranberry
1 lb bacon
5 lg onions, peeled and chopped
2/3 c garlic, minced
1/4 c coriander seeds, toasted and ground
1/4 c cinnamon, ground
1/4 c paprika
1/4 c cayenne pepper or to taste
1/2 c ground Poblano chili peppers, dried
108 oz (#10 can) Italian plum tomatoes, with juice
12 oz beer
5 lb lean beef, ground
salt to taste

In a large pot, soak the beans together overnight in water to cover.

Drain and add fresh water to cover. Cook at a simmer for 1 1/2 hours or until beans are just tender.

While the beans are simmering, heat a large skillet. Mince the bacon and cook it until it begins to crisp. Add the onions and garlic and cook over medium heat for 5 minutes. Add all the spices and the ground Poblanos and cook another 5 minutes. Add the tomatoes with their juice and the beer. Simmer for half an hour.

In another pan, cook the beef until the pink color disappears. Drain and add it to tomatoe mixture.

When the beans are fully cooked, drain them, reserving the liquid, and add the beans to the meat/ tomato mixture. Salt to taste and let the mixture simmer for about 1 hour. If it is too dry, add some of the bean liquid.

Yield: 25 Servings