Texas Beef Chili

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READY IN: 3hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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