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Mama's Texas Chili

    3 tablespoons vegetable oil
    2 pounds boneless chuck, cut into 1-inch cubes
    1 cup onion, chopped
    1 can (12 ounces) beer or 3/4 cup water
    1 can (14 ounces) beef broth
    1 can (6 ounces) tomato paste
    1 tablespoon flour
    2 tablespoons water

    SPICE BLEND:
    3 tablespoons Chili Powder
    1 teaspoon of each: Garlic Powder, Ground Cumin, Oregano Leaves
    1/2 teaspoon Coarse Ground Black Pepper
    1/4 teaspoon Ground Red Pepper
    1/2 teaspoon salt


    ADDITIONS:
    Shredded Cheddar cheese
    Chopped onion

    Heat 2 tbsp. oil in 4 quart pan over medium high heat. Add beef cubes
    and brown on all sides. Remove and set aside. Discard fat.
    Heat remaining 1 tbsp. oil in pan. Add onion and cook 3 to 4 minutes,
    stirring often. Add browned beef. Combine spice blend and stir into beef
    mixture. Add beer, broth and tomato paste. Bring to a boil, reduce heat
    and simmer 1 to 1 1/2 hr., stirring occasionally.

    Combine flour and water. Slowly stir into chili. Simmer 15 minutes or
    until desired thickness. Top with cheese and onion





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