Try this tasty red chili recipe from Frisco Style

Prep Time: 15 minutes

Cook Time: 45 minutes

Servings: 1 batch

INGREDIENTS

• 2 tablespoon(s) vegetable oil
• 2 cup(s) chopped onions
• salt
• cayenne
• 2 pound(s) rump or shoulder roast
• 1 tablespoon(s) chili powder
• 1 tablespoon(s) ground cumin
• 1/4 teaspoon(s) crushed red pepper
• 2 teaspoon(s) dried oregano
• 4 clove(s) minced garlic
• 20 ounce(s) crushed tomatoes
• 1/4 cup(s) tomato paste
• 15 ounce(s) beef stock
• 1 cup(s) canned dark red kidney beans
• 2 tablespoon(s) flour
• 4 tablespoon(s) water
• 1 1/2 cup(s) grated Monterey Jack cheese
• 6 tablespoon(s) sour cream
• 1 small jar(s) jalapenos

INSTRUCTIONS

1. In a large saucepan, heat vegetable oil. When oil is hot, add onions and saute for 3 to 5 min., or until the vegetables start to wilt. Season with salt and cayenne.
2. Stir in meat, chili powder, cumin, crushed red pepper and oregano. Brown meat for 5 to 6 min.
3. Stir in the garlic, tomatoes, tomato paste, beef stock and beans.
4. Bring liquid to a boil and reduce to a simmer. Uncovered for 1 hr., stirring occasionally, or until beef is tender. Skim off fat occasionally.
5. Mix flour and water together. Slowly stir in slurry and continue to cook for 30 min.
6. Re-season with salt and cayenne.
7. Serve over corn chips. Garnish with the grated cheese, sour cream and jalapeños