Texas Sirloin Chili

Makes 12 to 16 servings
4 pounds ground beef, chili grind
2 large white onions, diced
4 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon oregano leaves
½ cup all-purpose flour
¼ cup red wine vinegar
3 cans (15 ounces) diced tomatoes in juice
4 beef bouillon cubes
2 teaspoons hot pepper sauce, more to taste
3 cans (15 ounces) dark red kidney beans, drained
1 cup water
Salt and pepper, to taste
In a large pot, cook the ground beef over medium heat until evenly browned. Add onions, cook 5
minutes. Add spices and mix until well blended.
Add flour, mix until flour is absorbed. Add vinegar, tomatoes in juice and bouillon cubes. Mix well and
bring to a boil, lower heat and simmer for 30 minutes covered, stirring occasionally. Add hot sauce,
drained kidney beans and water. Simmer 45 minutes covered stirring as needed. Thin with more water if
desired at end of cooking. Season with salt and pepper, to taste.
Serve with shredded cheddar, corn chips and a dollop of sour cream, if desired.