McCormick Texas Chili

  1. 3 tablespoons vegetable oil, divided use
    2 pounds boneless chuck, cut into 1-inch cubes
    1 cup onion, chopped
    1 can (12 ounces) beer OR 3/4 cup water
    1 can (14 ounces) beef broth
    1 can (6 ounces) tomato paste
    1 tablespoon flour
    2 tablespoons water
    Shredded Cheddar cheese
    Chopped onion
    3 tablespoons McCormick Chili Powder
    1 teaspoon of each:
    McCormick California Style Blend Garlic Powder
    McCormick Ground Cumin
    McCormick Oregano Leaves
    1/2 teaspoon McCormick Coarse Ground Black Pepper
    1/4 teaspoon McCormick Ground Red Pepper
    1/2 teaspoon salt
  1. Heat 2 tbsp. oil in 4-quart pan over medium-high heat. Add beef cubes and brown on all sides. Remove and set aside. Discard fat.
  2. Heat remaining 1 tbsp. oil in pan. Add onion and cook 3-4 minutes, stirring often.
  3. Add browned beef. Combine spice blend and stir into beef mixture. Add beer, broth and tomato paste. Bring to a boil, reduce heat and simmer 1 to 1 1/2 hr., stirring occasionally.
  4. Combine flour and water. Slowly stir into chili. Simmer 15 minutes or until desired thickness. Top with cheese and onion.
  5. Makes 6 servings

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases