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All-Beef Texas Chili













Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber


cup corn oil
6 lbs beef chuck
cut into 1/2 inch cubes
1 cup onions
cup garlic
3 cups beef stock
3 cups beer
1 ½ cups water
¼ cup chili powder
or more, to taste
6 pounds tomatoes
(three 2 lb. cans), drained and chopped
cup tomato paste
1 ½ tablespoons oregano
freshly minced
3 tablespoons cumin seeds
1 x salt
to taste
1 x cayenne pepper
to taste
1 x masa harina
or cornmeal, if needed


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.

Reduce heat to moderately low. Add onion and garlic and sauté until softened (about 10 minutes).

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

In a small skillet over low heat, toast cumin seed until fragrant.

Grind in an electric mini-chopper 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 1½ 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 407g (14.4 oz)
Amount per Serving
Calories 14942% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 144mg 6%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 14%
Sugars g
Protein 9g
Vitamin A 40% Vitamin C 55%
Calcium 6% Iron 12%
* based on a 2,000 calorie diet How is this calculated?


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