Texas Beef Chili
- Ready In:
- 3hrs
- Ingredients:
- 17
- Serves:
-
8
ingredients
- 9.85 ml cumin seeds, toasted
- 59.14 ml pure dried ancho chile powder
- 14.79 ml spanish smoked paprika
- 9.85 ml dried oregano
- 1814.36 g boneless beef chuck roast, cut into 1/2 inch chunks
- 44.37 ml olive oil
- 1 large yellow onion, chopped
- 1 jalapeno pepper, seeded and minced
- 1 large red bell pepper, seeded and chopped
- 4 garlic cloves, minced
- 354.88 ml lager beer
- 236.59 ml beef broth
- 29.58 ml yellow cornmeal
- shredded cheddar cheese
- chopped red onion
- sour cream
- minced jalapeno
directions
- Using a mortar and pestle or a spice grinder, finely grind the cumin seeds.
- Transfer to a bowl, add the chili powder, paprika, and oregano, and mix well; set aside.
- Season the beef with salt and pepper.
- In a large, heavy pot, heat 2 T oil over med-high heat.
- Working in batches, sear the beef, turning occasionally, until browned, about 5 minutes.
- Transfer to a plate.
- Add the remaining 1 T oil to the pot.
- Add the onion, jalapeno, bell pepper, and garlic and reduce heat to medium.
- Cover and cook, stirring occasionally, until the onion softens, about 5 minutes.
- Uncover, add the spice mixture, and stir well for 30 seconds.
- Stir in the beer and broth.
- Return the beef to the pot, cover and reduce heat to low.
- Simmer until the beef is fork-tender, 1 ½-2 hours.
- Remove the chili from the heat and let stand for 5 minutes.
- Skim any fat from the surface.
- Bring the chili to a simmer over medium heat.
- Transfer about ½ cup of the cooking liquid to a small bowl and whisk in the cornmeal.
- Stir into the chili and cook until lightly thickened, about 1 minute.
- Season with salt and pepper.
- Spoon the chili into bowls and serve, garnished with cheese, red onions, sour cream or jalapenos, if desired.
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