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
- Heat vegetable oil in skillet.
- Add beef cubes and brown on all sides.
- Remove and set aside.
- Cook onion in oil from meat until tender.
- Add beef.
- Combine spices and stir in to beef mixture.
- Add beer, broth and tomato paste.
- Bring to a boil; reduce heat and simmer 1 to 1 1/2 hours, stirring occasionally. Combine flour and water.
- Slowly stir into chili.
- 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)