All Beef Texas Chili
CDKitchen https://www.cdkitchen.com
Serves/Makes: 12 | Ready In: 2-5 hrs
Ingredients:
1/3 cup corn oil
6 pounds beef chuck, in 1/2-inch cubes
1/3 cup minced onion
1/3 cup minced garlic
3 cups beef broth
3 cups flat beer
1 1/2 cup water
1/4 cup high-quality chili powder, to taste
6 pounds canned tomatoes, drained and chopped
1/3 cup tomato paste
1 1/2 tablespoon minced fresh oregano
3 tablespoons cumin seed
salt, to taste
cayenne pepper, to taste
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 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 saute 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 up to 2 tablespoons masa harina. Cook an additional 5 minutes to thicken.
Recipe Location: https://www.cdkitchen.com/recipes/recs/15/AllBeefTexasChili65698.shtml
Recipe ID: 36336
Nutrition:
per serving: 635 calories, 43g fat, 18g carbohydrates, 42g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
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