CHILI
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State Dish:

CHILI

TEXAS CHILI
3--tablespoons vegetable oil
3--pounds beef boneless round steak, cut into 1/2-inch cubes
1/2--cup chopped fresh parsley
4--cups water
1--tablespoon paprika
1--tablespoon dried oregano leaves
2--teaspoons ground cumin
1 1/2--teaspoon salt
1 to 2--teaspoons crushed red pepper
3/4--teaspoon ground coriander
1--large onion, chopped (about 1 cup)
3--large cloves garlic, crushed
1--large bay leaf
1--can (8 ounces) tomato sauce

Heat oil in Dutch oven over medium heat. Cook half of the beef at a time in oil, stirring occasionally, until light brown. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer 1 hour, stirring occasionally.

Uncover and simmer about 1 1/2 hours longer, stirring occasionally, until mixture thickens. Remove bay leaf.

Venison Chili: Substitute venison for the beef.

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