University Station RV Resort, Auburn, AL, Amenities, Camping And RV Lots

INGREDIENTS

3 pounds boneless beef chuck roast - cut into 1 inch cubes

2 tablespoons olive oil

3 cloves garlic, minced

3 tablespoons chili powder

2 teaspoons ground cumin

3 tablespoons all-purpose flour

1 tablespoon dried oregano

2 (14 ounce) cans beef broth, divided

1 teaspoon salt

1/4 teaspoon ground black pepper


DIRECTIONS

1. Heat the oil in a large skillet over medium high heat. Saute the beef cubes in the oil for 2 minutes. Reduce heat to medium and stir in the garlic.

2. In a small bowl, combine the chili powder, cumin and flour. Sprinkle over the meat and stir until evenly coated. Crumble the oregano over the meat and pour in 1 1/2 cans of the broth.

3. Add the salt and ground black pepper, stir together well, bring to a boil, reduce heat to low and let simmer, partially covered for about 90 minutes. Pour in remaining broth and simmer 30 minutes more, until meat begins to fall apart. Cool, cover and refrigerate to allow the flavors to blend.


Texas Stuffed Grilled Burgers

INGREDIENTS

5 pounds lean ground beef

6 tablespoons Worcestershire sauce

2 teaspoons hickory seasoning (optional)

salt and pepper to taste

2 cups chopped onion

2 cups chopped fresh mushrooms

2 cups chopped cooked ham

3 cups shredded Cheddar cheese


DIRECTIONS

1. Preheat a grill for high heat. When the grill is hot, lightly oil the grate.

2. In a large bowl, mix together the ground beef, Worcestershire sauce, hickory seasoning, salt and pepper until well blended. Make 20 balls, and flatten into patties. On one half of the patties, distribute the onions, mushrooms, ham and cheese. Carefully cover the piles with the remaining patties, making sure to seal all of the edges of the patties together tightly and enclose the filling.

3. Grill the patties for 8 to 10 minutes per side, or until meat is well done, and cheese in the center is melted.