Chili Con Carne I

Cooking Instructions

1 Trim the meat of all fat and cut the meat into 1/2-inch cubes.

2 Heat the oil in a deep kettle and add the cubed meat. Cook, stirring, just until the meat loses its red color.

3 Sift together the flour and chili powder and sprinkle it over the meat, stirring constantly so that the pieces are evenly coated.

4 Place the coriander, cumin and oregano in the palm of one hand. Rub the spices between your palms, sprinkling them over the meat. Add the garlic and stir. Add the broth, stirring the meat constantly. Add salt and pepper and bring to the boil. Partly cover and simmer 3 to 4 hours, or until the meat almost falls apart. If necessary, add more stock as the meat cooks. The chili should not be soupy, however.