Texarkana Style Chili
1 tablespoon corn oil 2 pounds ground round 1 cup onion -- minced 1 tablespoon garlic -- minced 3 tablespoons flour 3 tablespoons hot chile powder 1 teaspoon cumin 2 teaspoons salt 16 ounces canned kidney beans -- drained 3 cups water -- boiling hot HEAT CORN OIL IN A LARGE SKILLET, OVER A MODERATE FLAME ADD BEEF, ONIONS, AND GARLIC SAUTE FOR 10 MINUTES, DRAIN WELL COMBINE FLOUR, CHILE POWDER, SALT, AND CUMIN IN A SAUCEPAN, OVER A MEDIUM FLAME GRADUALLY WHISK IN HOT WATER-MIX WELL STIR INTO BEEF MIXTURE-MIX WELL POUR INTO A CASSAROLE DISH BAKE, COVERED, @ 350 DEGREES FOR 60 MINUTES STIR IN BEANS-MIX WELL BAKE, UNCOVERED, @ 350 DEGREES FOR 30 MINUTES SERVE HOT |