Texas Chili

Name: Texas Chili
Ingredients: 3 tablespoons McCormick Chili Powder; 1 teaspoon McCormick(R) Cumin Ground; 1 teaspoon garlic powder McCormick(R) California Style, with Parsley; 1 teaspoon McCormick Oregano Leaves; 1/2 teaspoon mccormick black pepper, coarse ground; 1/2 teaspoon seasoned salt Lawry's(R); 1/4 teaspoon red pepper McCormick(R), Ground; 3 tablespoons vegetable oil divided; 2 pounds boneless beef chuck cut into 1-inch cubes; 1 cup chopped onion; 14 ounces beef broth; 12 ounces beer; 6 ounces tomato paste; 1 tablespoon flour; 2 tablespoons water

15 ingredients

4 steps

Ingredients

3 tablespoons McCormick Chili Powder
1 teaspoon McCormick(R) Cumin Ground
1 teaspoon garlic powder McCormick(R) California Style, with Parsley
1 teaspoon McCormick Oregano Leaves
1/2 teaspoon mccormick black pepper, coarse ground
1/2 teaspoon seasoned salt Lawry's(R)
1/4 teaspoon red pepper McCormick(R), Ground
3 tablespoons vegetable oil divided
2 pounds boneless beef chuck cut into 1-inch cubes
1 cup chopped onion
14 ounces beef broth
12 ounces beer
6 ounces tomato paste
1 tablespoon flour
2 tablespoons water

Directions

1

For the Spice Blend, mix all ingredients in small bowl. Set aside.
2

For the Chili, heat 2 tablespoons of the oil in large saucepan on medium-high heat. Add beef; brown on all sides. Remove beef; set aside. Heat remaining 1 tablespoon oil in saucepan. Add onion; cook and stir 3 minutes.
3

Stir in browned beef, spice blend, beef broth, beer and tomato paste. Bring to boil. Reduce heat to low; simmer 1 to 1 1/2 hours, stirring occasionally.
4

Mix flour and water until smooth. Slowly stir into chili. Simmer 15 minutes or until desired thickness. Serve with shredded cheese and sliced green onions, if desired.