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All-Beef Texas Chili
Recipe By :
Serving Size : 12 Preparation Time :2:30
Categories : Main Course Beef
Southwest
Amount Measure Ingredient -- Preparation Method
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1/3 cup (approximately) corn oil
6 pounds beef chuck -- in 1/2-inch cubes
cup minced onion
1/3 cup minced garlic
3 cups (approximately) beef broth
3 cups flat beer
1 1/2 cups water
1/4 cup high-quality chili powder, or more -- 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
1. In a large heavy skillet over moderately high heat, warm 3 tablespoons of th
e oil. Brown beef in batches, adding more oil as necessary and transferring mea
t with a slotted spoon to a large stockpot when well browned. Do not crowd skil
let.
2. 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 p
owder, tomato, tomato paste, and oregano.
3. In a small skillet over low heat, toast cumin seed until fragrant; do not al
low to burn. Grind in an electric minichopper or with a mortar and pestle. Add
to stockpot.
4. 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.
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NOTES : No Texan worth his or her ten-gallon hat would put beans in chili. This
one's all beef, calling on beer and freshly ground cumin to give it distinctio
n. Masa harina, the finely ground corn used for corn tortillas, is often used t
o thicken soups or chili. It is available in Latin markets and some supermarket
s.
Nutr. Assoc. : 425 2181 4145 3505 117 142 0 2614 2470 0 3390 0 0 0 0
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