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All Beef Texas Chili - Ladies Home Journal
Recipe By : Ladies Home Journal- August 1991
Serving Size : 12 Preparation Time :0:00
Categories : None
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
1. In a large heavy skillet over moderately high heat, warm 3 tablespoons of t
he oil. Brown beef in batches, adding more oil as necessary and transferring m
eat with a slotted spoon to a large stockpot when well browned. Do not crowd s
killet.
2. Reduce heat to moderately low. Add onion and garlic and saute until soften
ed (about 10 minutes). Add to stockpot along with broth, beer, the water, chil
i powder, tomato, tomato paste, and oregano.
3. In a small skillet over low heat, toast cumin seed until fragrant; do not a
llow to burn. Grind in an electric minichopper or with a mortar and pestle. A
dd to stockpot.
4. Over high heat bring mixture to a simmer. Add salt, cayenne, and more chil
i powder to taste. Reduce heat to maintain a simmer and cook, partially covere
d, until beef is tender (about 1-1/2 hours). Check occasionally and add more b
roth if mixture seems dry. If chili is too thin when meat is tender, stir in u
p to 2 tablespoons masa harina. Cook an additional 5 minutes to thicken. Serv
e chili hot.
Recipe By : the California Culinary Academy
Shared from the Meal Master files of Bill Webster received 6/18/98.
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