McCormick Texas Chili
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
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
- 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.
- Heat remaining 1 tbsp. oil in pan. Add onion and cook 3-4 minutes, stirring often.
- 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.
- Combine flour and water. Slowly stir into chili. Simmer 15 minutes or until desired thickness. Top with cheese and onion.
- Makes 6 servings