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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

    SPICE BLEND
    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

    ADDITIONS
    Shredded Cheddar cheese
    Chopped onion


    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


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