"Real" Texas Chili

A few months ago, my family was invited to a Chili Cook-Off and I brought my "Real" Texas Chili recipe. "Real" Texas Chili, as defined by true Texans, contains no beans. The recipe did very well in the contest and I am posting it for Jessica. (I hope you are reading....sorry it took me so long to post.)

"Real" Texas Chili
2 pounds lean stew meat (the leaner the cut, the better the chili)
1 onion, chopped
2 cloves garlic, minced
1/2 teaspoon garlic powder
3 Tablespoons chili powder
2 teaspoons cumin
3 Tablespoons flour
1 Tablespoon dried oregano
1 1/2 Tablespoons Sweet Paprika
1 teaspoon salt
1/4 teaspoon black pepper
2 cans (14 ounces) beef broth
Fresh Limes, cut into wedges
Sour Cream

In a stock pot over medium heat, brown meat with onion and garlic. Meanwhile, in a small bowl, combine spices and flour. When meat is no longer pink, add spice and flour mixture. Stir to coat meat thoroughly. Slowly add beef broth and reduce heat to low. Simmer for 1 hour or until desired thickness is reached and meat is tender. Add additional beef broth if desired before serving. Serve with fresh lime wedges and sour cream.Makes 6 servings.

(Recipe can be easily doubled and cooked in a slow cooker. Prepare meat and flour mixture as listed above. When ready to simmer, transfer to slow cooker and cook on low heat 6-8 hours.)