All Beef Texas Chili- Ladies Home Journal Recipe

All Beef Texas Chili - Ladies Home Journal
 
 Recipe By     : Ladies Home Journal- August 1991
 Serving Size  : 12   Preparation Time :0:00
 Categories    : None
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/3  cup           corn oil -- (approximately)
    6      pounds        beef chuck -- in 1/2-inch cubes
    1      cup           minced onion
      1/3  cup           minced garlic
    3      cups          beef broth -- (approximately)
    3      cups          flat beer
    1 1/2  cups          water
      1/4  cup           high-quality chili powder -- or to taste
    6      pounds        tomatoes -- (three 2 lb. cans)
                         drained and chopped
      1/3  cup           tomato paste
    1 1/2  tablespoons   minced fresh oregano
    3      tablespoons   cumin seed
                         salt -- to taste
                         cayenne pepper -- to taste
                         masa harina or cornmeal -- if needed
 
 1.  In a large heavy skillet over moderately high heat, warm 3 tablespoons of t
 he oil.  Brown beef in batches, adding more oil as necessary and transferring m
 eat with a slotted spoon to a large stockpot when well browned.  Do not crowd s
 killet.
 
 2.  Reduce heat to moderately low.  Add onion and garlic and saute until soften
 ed (about 10 minutes).  Add to stockpot along with broth, beer, the water, chil
 i powder, tomato, tomato paste, and oregano.
 
 3.  In a small skillet over low heat, toast cumin seed until fragrant; do not a
 llow to burn.  Grind in an electric minichopper or with a mortar and pestle.  A
 dd to stockpot.
 
 4.  Over high heat bring mixture to a simmer.  Add salt, cayenne, and more chil
 i powder to taste.  Reduce heat to maintain a simmer and cook, partially covere
 d, until beef is tender (about 1-1/2 hours).  Check occasionally and add more b
 roth if mixture seems dry.  If chili is too thin when meat is tender, stir in u
 p to 2 tablespoons masa harina.  Cook an additional 5 minutes to thicken.  Serv
 e chili hot.
 
 Recipe By : the California Culinary Academy
 
 Shared from the Meal Master files of Bill Webster received 6/18/98.
 
 
 
                    - - - - - - - - - - - - - - - - - -