Texas Chili

• 3 tablespoons McCormick Chili Powder
• 1 teaspoon McCormick(R) Cumin Ground
• 1 teaspoon garlic powder McCormick(R) California Style, with Parsley
• 1 teaspoon McCormick Oregano Leaves
• 1/2 teaspoon mccormick black pepper, coarse ground
• 1/2 teaspoon seasoned salt Lawry's(R)
• 1/4 teaspoon red pepper McCormick(R), Ground
• 3 tablespoons vegetable oil divided
• 2 pounds boneless beef chuck cut into 1-inch cubes
• 1 cup chopped onion
• 14 ounces beef broth
• 12 ounces beer
• 6 ounces tomato paste
• 1 tablespoon flour
• 2 tablespoons water

1. For the Spice Blend, mix all ingredients in small bowl. Set aside.
2. For the Chili, heat 2 tablespoons of the oil in large saucepan on medium-high heat. Add beef; brown on all sides. Remove beef; set aside. Heat remaining 1 tablespoon oil in saucepan. Add onion; cook and stir 3 minutes.
3. Stir in browned beef, spice blend, beef broth, beer and tomato paste. Bring to boil. Reduce heat to low; simmer 1 to 1 1/2 hours, stirring occasionally.
4. Mix flour and water until smooth. Slowly stir into chili. Simmer 15 minutes or until desired thickness. Serve with shredded cheese and sliced green onions, if desired.

chili powder, cumin, garlic, oregano, black pepper, salt, red pepper, vegetable oil, boneless beef chuck, onion, beef broth, beer, tomato paste, flour, water

Taken from www.yummly.com/recipe/Texas-Chili-1291133 (may not work)