Caldos
Soups & Stews

Chili Con Carne

5 pounds lean chuck 
1/2 cup olive oil 
1/2 cup flour 
1/2 cup chili powder 
2 teaspoons ground coriander 
2 teaspoons ground cumin 
2 teaspoons dried oregano 
6-8 cloves garlic, minced 
4 cups beef stock 
Salt and pepper to taste 

1. Trim meat of all fat and cut into 1/2-inch cubes. 
2. In deep kettle, heat oil and add cubed meat. 
Cook, stirring, just until the meat loses its red color. 
3. Sift together flour and chili powder, 
and sprinkle over meat, stirring constantly 
so that the pieces are evenly coated. 
4. Place coriander, cumin, and oregano 
in palm of one hand. 
Rub spices between your palms, 
sprinkling them over the meat. 
5. Add garlic and stir. 
6. Add stock, stirring meat constantly. 
7. Add salt and pepper and bring to a boil. 
8. Partly cover and simmer 3-4 hours, 
or until meat almost falls apart. 
Add more stock if necessary. 
Chili should not be soupy.