Texas Chili

• 3 Tbsp. vegetable oil
• 2 lb. boneless chuck (1-inch cubes)
• 1 c. chopped onion
• 1 (12 oz.) can beer
• 1 (14 oz.) can beef broth
• 1 (6 oz.) can tomato paste
• 1 Tbsp. flour
• 2 Tbsp. water
• 3 Tbsp. chili powder
• 1 tsp. each: garlic powder, ground cumin and oregano
• 1/2 tsp. black pepper
• 1/4 tsp. red pepper
• 1/2 tsp. salt

1. Heat vegetable oil in skillet.
2. Add beef cubes and brown on all sides.
3. Remove and set aside.
4. Cook onion in oil from meat until tender.
5. Add beef.
6. Combine spices and stir in to beef mixture.
7. Add beer, broth and tomato paste.
8. Bring to a boil; reduce heat and simmer 1 to 1 1/2 hours, stirring occasionally. Combine flour and water.
9. Slowly stir into chili.
10. Simmer 15 minutes.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=930118 (may not work)