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Recipe: All - Beef Texas Chili
Similar Categories: All, Beef, Texas, Chili
Serving Size : 12 Preparation Time :2:30
1/3 cup (approximately) corn oil
6 pounds beef chuck -- in 1/2-inch cubes
cup minced onion
1/3 cup minced garlic
3 cups (approximately) beef broth
3 cups flat beer
1 1/2 cups water
1/4 cup high-quality chili powder, or more -- to taste
6 pounds tomatoes (three 2 lb. cans) -- drained and chopped
1/3 cup tomato paste
1 1/2 tablespoons minced fresh oregano
3 tablespoons cumin seed
Salt -- to taste
Cayenne pepper -- to taste
Masa harina or cornmeal -- if needed
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 sauté 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.
Per Serving (excluding unknown items): 634 Calories; 43g Fat (61.7% calories
from fat); 42g Protein; 18g Carbohydrate; 4g Dietary Fiber; 131mg
Cholesterol; 859mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 2
1/2 Vegetable; 5 Fat.
1/3 cup (approximately) corn oil
6 pounds beef chuck -- in 1/2-inch cubes
cup minced onion
1/3 cup minced garlic
3 cups (approximately) beef broth
3 cups flat beer
1 1/2 cups water
1/4 cup high-quality chili powder, or more -- to taste
6 pounds tomatoes (three 2 lb. cans) -- drained and chopped
1/3 cup tomato paste
1 1/2 tablespoons minced fresh oregano
3 tablespoons cumin seed
Salt -- to taste
Cayenne pepper -- to taste
Masa harina or cornmeal -- if needed
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 sauté 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.
Per Serving (excluding unknown items): 634 Calories; 43g Fat (61.7% calories
from fat); 42g Protein; 18g Carbohydrate; 4g Dietary Fiber; 131mg
Cholesterol; 859mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 2
1/2 Vegetable; 5 Fat.
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