Texas-Style Chili

• 1/3 c olive oil
• 3 medium onions, chopped
• 8 garlic cloves, minced
• 1 T ground cumin
• 1/6 c + 1 t McCormick chili powder
• 1/2 t Ancho chili powder
• 1/2 t chipolte chili powder
• 1/2 t spice island chili powder
• 1 t ground coriander
• 3 jalepino peppers, all seeds and white removed
• 4 lbs boneless beef chuck, cut into 1/2 inch pieces
• 1 bottle dark beer
• 1 14oz can diced tomatoes
• 2 t dried oregano
• 2 t salt
• 1 T cornmeal
• Shredded cheese
• Plum tomatoes, chopped
• onion, chopped
• sour cream

1. In large heavy pot, heat oil and saute onions and peppers until softened. Add the spices and cook, stirring, for 30 seconds. Add beef, beer, tomatoes and enough water to barely cover the meat. Simmer, uncovered for 3 1/2 to 4 hours or until beef is tender. Stir in cornmeal and simmer for 5 minutes or until it is slightly thickened. Serve with cheese, tomatoes, onion, sour cream and baked tortilla chips

olive oil, onions, garlic, ground cumin, chili powder, chili powder, chili powder, ground coriander, jalepino peppers, beef chuck, tomatoes, oregano, salt, t, cheese, tomatoes, onion, sour cream

Taken from www.epicurious.com/recipes/member/views/texas-style-chili-51842601 (may not work)