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Alabama Chili

Yield 6 servings


  • 2 1/2 pounds boneless chuck roast, cut into 1/2-inch cubes
  • 1/4 cup olive oil
  • 1/4 cup all-purpose flour
  • 2 tablespoons chili powder
  • 5 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground oregano
  • 2 cups beef broth
  • 1 teaspoon salt
  • 1/2 teaspoon coarsely ground black pepper
  • Pinto Beans

How to Make It

  1. Brown meat in olive oil in a large Dutch oven over medium heat. Combine flour and chili powder; mix well. Sprinkle flour mixture over meat, stirring to coat well. Add minced garlic, cumin, oregano, beef broth, salt, and pepper. Bring mixture to a boil. Reduce heat; cover and simmer 4 hours, stirring occasionally. Serve chili over Pinto Beans.

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