All-Beef Texas Chili

Title:
All-Beef Texas Chili

Yield:
12 Servings

Categories:
Beef,
Main
course,
Southwest




Ingredients:





   1/3 c  (approximately) corn oil


     6 lb Beef chuck; in 1/2-inch


          -cubes


       c  Minced onion


   1/3 c  Minced garlic


     3 c  (approximately) beef broth


     3 c  Flat beer


 1 1/2 c  Water


   1/4 c  High-quality chili powder;


          -or more, to taste


     6 lb Tomatoes (three 2 lb. cans);


          -drained and chopped


   1/3 c  Tomato paste


 1 1/2 tb Minced fresh oregano


     3 tb 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 the oil. Brown beef in batches, adding more oil as necessary and


 transferring meat with a slotted spoon to a large stockpot when well


 browned. Do not crowd skillet.


 


 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 powder, tomato, tomato paste, and oregano.


 


 3. In a small skillet over low heat, toast cumin seed until fragrant; do


 not allow 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.


 


 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


 distinction. Masa harina, the finely ground corn used for corn tortillas,


 is often used to thicken soups or chili. It is available in Latin markets


 and some supermarkets.


 Posted to recipelu-digest Volume 01 Number 576 by "catspaw@inetnow.net"


 
on Jan 22, 1998