All Beef Texas Chili Recipe

Name: All Beef Texas Chili Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 c. corn oil (approximately); 6 lb beef chuck in 1/2-inch cubes; 1 c. chopped onion; 1/3 c. chopped garlic; 3 c. beef broth (approximately); 3 c. flat beer; 1 1/2 c. water; 1/4 c. high-quality chili pwdr or possibly more, to taste; 6 lb tomatoes (three 2 pound cans), liquid removed and minced; 1/3 c. tomato paste; 1 1/2 Tbsp. chopped fresh oregano; 3 Tbsp. cumin seed Salt to taste Cayenne pepper to taste Masa harina or possibly cornmeal if needed

Servings: persons

1/3 c. corn oil (approximately)
6 lb beef chuck in 1/2-inch cubes
1 c. chopped onion
1/3 c. chopped garlic
3 c. beef broth (approximately)
3 c. flat beer
1 1/2 c. water
1/4 c. high-quality chili pwdr or possibly more, to taste
6 lb tomatoes (three 2 pound cans), liquid removed and minced
1/3 c. tomato paste
1 1/2 Tbsp. chopped fresh oregano
3 Tbsp. cumin seed Salt to taste Cayenne pepper to taste Masa harina or possibly cornmeal if needed

1
1.
2
In a large heavy skillet over moderately high heat, hot 3 Tbsp.
3
of the oil.
4
Brown beef in batches, adding more oil as necessary and transferring meat with a slotted spoon to a large stockpot when well browned.
5
Don't crowd skillet.
6
2.
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Reduce heat to moderately low.
8
Add in onion and garlic and saute/fry till softened (about 10 min).
9
Add in to stockpot along with broth, beer, the water, chili pwdr, tomato, tomato paste, and oregano.
10
3.
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In a small skillet over low heat, toast cumin seed till fragrant; don't allow to burn.
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Grind in an electric minichopper or possibly with a mortar and pestle.
13
Add in to stockpot.
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4.
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Over high heat bring mix to a simmer.
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Add in salt, cayenne, and more chili pwdr to taste.
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Reduce heat to maintain a simmer and cook, partially covered, till beef is tender (about 1-1/2 hrs).
18
Check occasionally and add in more broth if mix seems dry.
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If chili is too thin when meat is tender, stir in up to 2 Tbsp.
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masa harina.
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Cook an additional 5 min to thicken.
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Serve chili warm.
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NOTES : No Texan worth his or possibly her ten-gallon hat would put beans in chili.
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This one's all beef, calling on beer and freshly grnd cumin to give it distinction.
25
Masa harina, the finely grnd corn used for corn tortillas, is often used to thicken soups or possibly chili.
26
It is available in Latin markets and some supermarkets.

1927

kcal

Calories

116

Fat

Carbs

189

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/3 c. corn oil (approximately), 6 lb beef chuck in 1/2-inch cubes, 1 c. chopped onion, 1/3 c. chopped garlic, and more.

Yes, All Beef Texas Chili Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!