All Beef Texas Chili- Ladies Home Journal

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2 hrs Prep: 30 min. Cook: 2 hrs
921 calories/serving (approx.)
12 servings suggest servings

Ingredients

1/3cup corn oil (approximately)
6pounds beef chuck in 1/2 inch cubes
1cup onion minced
1/3cup garlic minced
3cups beef broth (approximately)
3cups beer flat
1 1/2cups water
1/4cup chili powder high-quality, or to taste
6pounds tomatoes, canned drained, chopped
1/3cup tomato paste
1 1/2tablespoons oregano minced fresh
3tablespoons cumin seeds
1x salt to taste
1x cayenne pepper to taste
1x masa harina or cornmeal, if needed

Directions

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 m eat with a slotted spoon to a large stockpot when well browned.

Do not crowd skillet.

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.

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.

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 u p to 2 tablespoons masa harina.

Cook an additional 5 minutes to thicken.

Serve chili hot.

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