Ingredients
3 pounds ground beef2 to 3 garlic cloves, minced1/4 cup all-purpose flour2 to 3 tablespoons chili powder1 tablespoon dried oregano1 tablespoon ground cumin2 cans (14-1/2 ounces each) beef broth1 can (15 ounces) pinto beans, rinsed and drained, optional1 teaspoon salt1/4 teaspoon pepperOptional garnishes: Shredded cheddar cheese, tortilla chips, sour cream and/or lime wedges
Preparation
In a Dutch oven, cook beef and garlic over medium heat until no longer pink; drain. Combine the flour, chili powder, oregano and cumin; sprinkle over meat, stirring until evenly coated. Add the broth, beans if desired, salt and pepper.
Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours to allow flavors to blend, stirring occasionally. Sprinkle with cheese, tortilla chips, sour cream and/or lime wedges if desired.
