INGREDIENTS
2
lbs Beef chuck, roast
3
stalks Celery
1 15 ounce can
Chili beans
4 cloves
Garlic
1
Green bell pepper
1
Jalapeno pepper
2 15 ounce cans
Kidney beans
2
Onions
1 tsp
Oregano, dried leaves
2 14 ounce cans
Tomatoes
1 6 ounce can
Tomato paste
1
Hot pepper sauce
1 tbsp
Worcestershire sauce
1/4 tsp
Cayenne pepper
1 tbsp
Chili powder
1/3 cup
Flour
1/4 tsp
Pepper
3 tbsp
Olive oil
1 tsp
Cumin, ground
2 cups
Water
1/8 tsp
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