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  Recipe Home » Beef » All-Beef Texas Chili
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  All-Beef Texas Chili
  Category: Beef
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 219
Ingredients:
1/3 cup (approximately) corn oil
6 lb Beef chuck -- in 1/2-inch
Cubes
cup Minced onion
1/3 cup Minced garlic
3 cup (approximately) beef broth
3 cup Flat beer
1 1/2 cup Water
1/4 cup High-quality chili powder,
Or more -- to taste
6 lb Tomatoes (three 2 lb. cans)
Drained and chopped
1/3 cup Tomato paste
1 1/2 tbsp Minced fresh oregano
3 tbsp Cumin seed
Salt -- to taste
Cayenne pepper -- to taste
Masa harina or cornmeal --
If needed
Instructions:
1. In a large heavy skillet over moderately high heat, warm 3
tablespoons of the oil. Brown beef in batches, adding more oil as
necessary and transferring meat with a slotted spoon to a large
stockpot when well browned. Do not crowd skillet.

2. Reduce heat to moderately low. Add onion and garlic and saute until
softened (about 10 minutes). Add to stockpot along with broth, beer,
the water, chili powder, tomato, tomato paste, and oregano.

3. In a small skillet over low heat, toast cumin seed until fragrant;
do not allow to burn. Grind in an electric minichopper or with a
mortar and pestle. Add to stockpot.

4. Over high heat bring mixture to a simmer. Add salt, cayenne, and
more chili powder to taste. Reduce heat to maintain a simmer and
cook, partially covered, until beef is tender (about 1-1/2 hours).
Check occasionally and add more broth if mixture seems dry. If chili
is too thin when meat is tender, stir in up to 2 tablespoons masa
harina. Cook an additional 5 minutes to thicken. Serve chili hot.

Recipe By : the California Culinary Academy

From: Ladies Home Journal- August 1991
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