George's Chili con Carne

This is an easy dish that comes from many years of tweaking to what is has become today. George is always asked for the recipe and I am finally coming around to post it for everyone.

If you do have leftovers, this dish freezes great. Other leftover ideas are listed below.

Ingredients:
5 lb lean chuck cubed in 1inch pieces
1/2 cup olive oil
1/2 cup flour
3/4- 1 cup chili powder- (Badia brand) it is a mild one
1 tbsp cumin ground
1/2 tbsp cumin seeds (slightly ground yourself to bring out the flavor)
1/2 tsp oregano
12-15 cloves garlic finely minced
2 cans Campbell's beef broth (double strength)
2 cans of water (using that broth can)
Salt and pepper to taste

Process:
You will be using a pan to brown the meat and a pot to simmer it.

One thing I have learned is to heat your pan before adding the oil. This will help reduce sticking. Once your pan is heated to Medium High add a few tbsps of oil to the pan. This is a process of about 4 batches in that pan. Once it is hot add about a quarter of the meat to the pan without crowding and brown on all sides. Continue to add oil as needed between batches to make sure you are not graying the meat you are browning the meat. Brown equals flavor.
Heat your pot on low and add the browned meat to it.
After the first batch goes into the pot sprinkle your flour, chili powder, cumin, oregano, and garlic over the meat and stir. Continue to add the rest of the batches as they have browned to the pot and stir each time to disperse the flour and other ingredients around.
After all the meat is in the pot, add the broth and the water and stir. Bring to a boil and immediately lower to a simmer for about 3 hours or till tender.
Serve this over rice and a side of black beans goes great.

Leftovers if there are any ,can be used to make these dishes:
You will reheat the beef and then take it off the heat and add sour cream to your taste. Boil up some egg noodles and voila Beef Stroganoff is born.
Another leftover idea is adding a little Mexican chocolate (we like Ibarra). We use about 1/4 disc per pound of meat. This will make you a quick instant Mole! Serve over rice.
If you still have a little more left, it is a great burrito with shredded cabbage, avocado and your own imagination.
Enjoy.