All Beef Texas Chili Recipe

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All Beef Texas Chili

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Ingredients

1/3 c
corn oil
6 lb
chuck or round steak, cut in cubes
1 c
minced onion
1/3 c
minced garlic
3 c
beef broth
3 c
beer, flat
1 1/2 c
water
1/4 c
chili powder
3 can(s)
tomatoes 2 pound cans, drained and chopped
1/3 c
tomato paste
1 1/2 Tbsp
fresh oregano
3 Tbsp
cumin seed
salt to taste
cayenne
cornmeal

Step-By-Step

1In a large heavy skillet over moderately high heat, warm 3 tablespoons of the oil.

2Brown beef in batches, adding more oil as necessary and transferring meat with a slotted spoon to a large stockpot when well browned.

3Do not crowd skillet.

4Reduce heat to moderately low.

5Add onion and garlic and saute until softened (about 10 minutes).

6Add to stockpot along with broth, beer, the water, chili powder, tomato, tomato paste and oregano.

7In a small skillet over low heat, toast cumin seed until fragrant; do not allow to burn.

8Grind in an electric minichopper or with a mortar and pestle.

9Add to stockpot.

10Over high heat bring mixture to a simmer.

11Add salt, cayenne and more chili powder to taste.

12Reduce heat to maintain a simmer and cook, partially covered, until beef is tender (about 1-1/2 hours).

13Check occasionally and add more broth if mixture seems dry.

14If chili is too thin when meat is tender, stir in up to 2 tablespoons corn meal.

15Cook an additional 5 minutes to thicken.

16Serve chili hot.

About this Recipe

Course/Dish: Beef, Chili
Other Tag: Quick & Easy