4 lbs. boneless chuck roast
3 cloves, chopped garlic
3 Tbs. oil
1 can beef broth
4 to 6 Tbs. chili powder
2 Tbs. cumin
1 Tbs. oregano
3 Tbs. flour
1 can hot diced chili peppers
1 can green chili salsa
Preparation:
Cube meat and cook in oil with garlic until meat turns gray (do not brown). Add remaining ingredients and cook slowly for two hours. Add 1 teaspoon salt.
Remove chili from heat and refrigerate overnight. Re-heat chili slowly, adding more beef both if too thick, stirring constantly.
Serving Suggestion:
Serve with tortillas and/or top with sour cream and cheddar cheese.
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