Texas Chili

Guests always rave about this chili! This is an easy meal for company. It can simmer for several hours, while you prepare everything else. The chili is very spicy, so I serve it with sour cream, cheese and/or chopped avocado.

3 pounds beef boneless round steak, cut into ½ inch cubes

3 tablespoons vegetable oil

½ cup chopped parsley

4 cups water

3 tablespoons chopped fresh or 1 tablespoon dried oregano leaves

1 tablespoon paprika

2 teaspoons ground cumin

1 ½ teaspoon salt

Sprinkle crushed red pepper - to taste

¾ teaspoon ground coriander

1 large bay leaf

3 large cloves garlic crushed

1 large onion chopped – about one cup

1 can tomato sauce

Cook and stir half of the beef at a time in oil in Dutch oven or heavy sauce pan over medium heat until light brown. Drain. Stir in parsley, water, seasonings, garlic, onion, and tomato sauce. Heat to boiling and reduce heat. Cover and simmer 1 hour, stirring occasionally. Uncover and simmer, stirring occasionally, until mixture thickens, about 1 ½ hours longer. Remove bay leaf. Enjoy!