Texas Chili

(hot!)

2 lbs beef, cubed

½ C flour

2 pkgs chili seasoning mix

4 Tbsp chili powder

2 Tbsp cumin

1 lg onion, chopped

2 cloves garlic, chopped

12 oz. can crushed tomatoes

2 Tbsp vegetable oil

1 tsp cayenne pepper

3 C water

Tabasco sauce to taste

salt, pepper to taste

Roll meat in flour. Add meat, onion, garlic to vegetable oil in a heavy skillet; brown but do not overcook.

Stir in remaining ingredients, cover and simmer for 2 to 3 hours until meat is very tender. Best if refrigerated for 24 hours before serving.