Texas Style Chili

Course : Chili
Serves: 20
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


1/3 cup corn oil
6 pounds boneless beef chuck
4 cups onion
1/3 cup garlic
3 cups low sodium beef broth
3 cups beer
1 cup water
1/4 cup new mexico chile powder
3 quarts tomato concasse
1/3 cup tomato paste
1 tablespoon fresh oregano
3 teaspoons cumin seed
1/2 teaspoon kosher salt
1/4 teaspoon cayenne
1/2 cup masa harina

Preparation / Directions:

Heat half of the corn oil in a large heavy skillet, over a moderately-high flame brown beef in batches, adding more oil as necessary transfer well browned meat to a dutch oven, with a slotted spoon when all meat has browned, place skillet over a medium-low flame add onions and garlic heat and stir for 10 minutes, until softened add onions, garlic, beer, broth, water, chile powder, tomatoes, tomato paste, and oregano to stockpot-mix well toast cumin seed, until fragrant, in a small dry skillet, over a low flame grind and add to stockpot add salt, cayenne, and additional chile powder to taste bring to a boil, reduce heat, and simmer partially covered for 90 minutes, until beef is just tender add more broth as needed add masa harina and cook for 5 minutes to thicken serve hot


Nutritional Information:

85 Calories (kcal); 4g Total Fat; (44% calories from fat); 3g Protein; 8g Carbohydrate; 0mg Cholesterol; 92mg Sodium

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Chili Recipes