Secret recipes handed down by ninjas.

So, this chili is almost authentic? How so you say? Well, real chili doesn’t have tomatoes, onions OR beans. It’s just meat and seasonings. now THAT’S what I call a MEAL. :D

… This one has beans. Has Beens. Get it?!?!?! Bwhahaha. Anyways, it’s good even with the beans. People like beans, and I like to cater to the people.

Ingredients:

3 Lbs. Chuck Roast or Top Sirloin (Depending on how fancy you wanna be)
A buncha garlic, chopped (I used 6 cloves!)
2 Tbs. Veggie Oil

3 Tbs. Flour
3 Tbs. Chili Powder
1 Tbs. Mexican Oregano (You can find this on a normal spicerack at a store.)
2 Tsp. Ground Cumin Powder

16 Oz. Beef Broth
1 Tsp. Salt
1/2 Tsp. Pepper

1 Lb. Pinto Beans (NOTE: Prepare these according to directions ahead of time. Feel free to use canned beans, but if I find out, I’ll probably punch you in the neck).

DIRECTIONS:

1. Chop up the beef. Make it in to little bite size cubes. Heat some oil in the big ol’ pot you’re using. Throw the Beef in and brown it. When it’s browned, lower the heat and throw the chopped garlic in.
2. Mix the Flour, Oregano, Cumin and Chili powder, mix it into the meat, coating it evenly.
2. Add in the broth, salt and pepper. Let this bad boy simmer for a while at low heat. I’d give it about an hour or so.
3. Add in the beans, let it sit for at least another hour or two. I like my chili nice and slow cooked. It’s the best! (Said in a Nacho Libre accent). Make sure the beans were properly soaked overnight, or it will take even longer for the chili to cook.
4. Serve to people you like, and bask in all the warm compliments.