|All Beef Texas Chili|
1/3 cup corn oil -- (approximately)
6 pounds beef chuck -- in 1/2-inch cubes
1 cup minced onion
1/3 cup minced garlic
3 cups beef broth -- (approximately)
3 cups flat beer
1 1/2 cups water
1/4 cup high-quality chili powder -- or 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
In a large heavy skillet over moderately high heat, warm
of the oil. Brown beef in batches, adding more oil as
transferring meat with a slotted spoon to a large stockpot
when well browned.
Reduce heat to moderately low. Add onion and garlic and saute until
softened (about 10 minutes). Add to stockpot along with broth, beer, the
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.
Serve chili hot.
Recipe by the Ladies Home