*  Exported from  MasterCook  *

                           All-Beef Texas Chili

Recipe By     :  
Serving Size  : 12   Preparation Time :2:30
Categories    : Chili                            Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3  c             Corn oil (approximate)
   6      lb            Beef chuck -- in 1/2" cubes
          c             Onion -- minced
     1/3  c             Garlic -- minced
   3      c             Beef broth (approximate)
   3      c             Flat beer
   1 1/2  c             Water
     1/4  c             High-quality chili powder --
                        - or more to taste
   6      lb            Tomatoes (3 cans) -- drained,
                        - chopped
     1/3  c             Tomato paste
   1 1/2  tb            Fresh oregano -- minced
   3      tb            Cumin seed
                        Salt -- to taste
                        Cayenne pepper -- to taste
                        Masa harina or corn meal --
                        - if needed

In a large heavy skillet over moderately high heat, warm 3 tb of the
oil. Brown beef in batches, adding more oil as necessary and
transferring meat with a slotted spoon to a large stockpot when well
browned. Do not crowd skillet.

Reduce heat to moderately low. Add onion and garlic and saute until
softened (about 10 minutes). Add to stockpot along with broth, beer,
water, chili powder, tomato, tomato paste, and oregano.

In a small skillet over low heat, toast cumin seed until fragrant; do
not allow to burn. Grind in an electric minichopper or with a mortar
and pestle. Add to stockpot.

Over high heat bring mixture to a simmer. Add salt, cayenne, and more
chili powder to taste. Reduce heat to maintain a simmer and cook,
partially covered, until beef is tender (about 1-1/2 hours). Check
occasionally and add more broth if mixture seems dry. If chili is too
thin when meat is tender, stir in up to 2 tb masa harina. Cook an
additional 5 minutes to thicken. Serve chili hot.


                   - - - - - - - - - - - - - - - - - - 

Noetes: No Texan worth her or his ten-gallon hat would put beans in
chili. This one's all beef, calling on beer and freshly ground cumin
to give it distinction. Masa harina, the finely ground corn used for
corn tortillas, is often used to thicken soups or chili. It is
available in Latin markets and some supermarkets.