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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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