*  Exported from  MasterCook  *
 
                            All-Beef Texas Chili
 
 Recipe By     :  
 Serving Size  : 12   Preparation Time :2:30
 Categories    : Main Course                      Beef
                 Southwest
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      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