Texas Chili

4 to 5 pounds boneless beef chuck roast - cut into 1 inch cubes

3 tablespoons  olive oil

5 + cloves garlic, minced

2 Tablespoons chili powder (more or less to taste)

1 tablespoon and 1/2 teaspoon ground cumin

1/3 cup all-purpose flour

1 tablespoon dried oregano

3  (14 ounce) cans beef broth, divided

 1 can water

 1 can tomato soup

1-3/4 teaspoons salt

1/2 teaspoon ground black pepper

(optional 2 to 3 cans 15oz rinsed and drained kidney beans  - not used in "real" Texas chili)

Brown beef in olive oil and garlic.  Add rest of ingredients.  Simmer on low for a couple if possible or add to crockpot 8 hours on low/ 4-6 hours on high.

Cowboy Chili

1 - 19-20oz. can Enchilada Sauce
1 - 15-16oz. can Tomato Sauce
3lbs ground turkey (or beef)
1 16oz can kidney beans - drained and rinsed - optional ingredient.
Large splash of worcestershire sauce - optional with gr. turkey (don't need with beef)
1 large onion chopped
1 red or green pepper chopped
3-4 garlic cloves diced or pressed
1 tablespoon chili powder
1 teaspoon sea salt
1 teaspoon cumin

Saute onion, garlic, and pepper in some olive oil.  Add ground turkey and brown.  Add a large splash  worcestershire sauce if using gr. turkey - if desired. Add rest of ingredients and simmer for at least 1/2 hour or add to cock pot and cook on high 4 - 6 hours / 8 hours on low.

Serve with corn bread and/or rice.