On the agenda for this weekend.
Mama Payton’s Southern Chili
3 pounds of pot roast, cubed
some olive oil to fry cubes
3 tablespoons flour
3 tablespoons ancho chili powder
2 teaspoons cumin
2 teaspoons Mexican oregano
2 fresh jalapeno peppers, minced
2 cloves garlic, finely chopped
3 cups beef broth, approximately
Freshly ground black pepper
Preparation: Cover meat flour and brown meat for 10 to 15 minutes add chili powder, cumin, garlic and oregano cook for one minute add broth mix well and reduce heat. Cook for four hours at a low heat. Garnish with red onion, parsley, grated cheese, extra jalapenos, whatever you fancy.
