All Beef Texas Chili

All Beef Texas Chili Recipe

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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
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

How to Make All Beef Texas Chili


  • 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.

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About All Beef Texas Chili

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