all beef texas chili

How To Make all beef texas chili

• 1

  In a large heavy skillet over moderately high heat, warm 3 tablespoons of the oil.
• 2

  Brown beef in batches, adding more oil as necessary and transferring meat with a slotted spoon to a large stockpot when well browned.
• 3

  Do not crowd skillet.
• 4

  Reduce heat to moderately low.
• 5

  Add onion and garlic and saute until softened (about 10 minutes).
• 6

  Add to stockpot along with broth, beer, the water, chili powder, tomato, tomato paste and oregano.
• 7

  In a small skillet over low heat, toast cumin seed until fragrant; do not allow to burn.
• 8

  Grind in an electric minichopper or with a mortar and pestle.
• 9

  Add to stockpot.
• 10

  Over high heat bring mixture to a simmer.
• 11

  Add salt, cayenne and more chili powder to taste.
• 12

  Reduce heat to maintain a simmer and cook, partially covered, until beef is tender (about 1-1/2 hours).
• 13

  Check occasionally and add more broth if mixture seems dry.
• 14

  If chili is too thin when meat is tender, stir in up to 2 tablespoons corn meal.
• 15

  Cook an additional 5 minutes to thicken.
• 16

  Serve chili hot.
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