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All Beef Texas Chili- Ladies Home Journal















Trans-fat Free, Good source of fiber


cup corn oil
6 pounds beef chuck
in 1/2 inch cubes
1 cup onions
cup garlic
3 cups beef stock
3 cups beer
1 ½ cups water
¼ cup chili powder
high-quality, or to taste
6 pounds tomatoes, canned
drained, chopped
cup tomato paste
1 ½ tablespoons oregano
minced fresh
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 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 1½ 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 634g (22.4 oz)
Amount per Serving
Calories 92162% of calories from fat
 % Daily Value *
Total Fat 64g 98%
Saturated Fat 24g 118%
Trans Fat 0g
Cholesterol 236mg 79%
Sodium 605mg 25%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 12%
Sugars g
Protein 130g
Vitamin A 8% Vitamin C 42%
Calcium 13% Iron 60%
* based on a 2,000 calorie diet How is this calculated?


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