All Beef Texas Chili- Ladies Home Journal

1. 1. In a large heavy skillet over moderately high heat, warm 3 tablespoons of t he oil. Browni beef in batches, adding more oil as necessary and transferring m eat with a slotted spoon to a large stockpot when well browned.
2. Do not crowd s killet.
3. 2. Reducei heat to moderately low. Add onion and garlic and saute until soften ed (about 10 minutes).
4. Add to stockpot along with broth, beer, the water, chil i powder, tomato, tomato paste, and oregano.
5. 3. In a small skillet over low heat, toast cumin seed until fragrant; do not a llow to burn.
6. Grindi in an electric minichopper or with a mortar and pestle.
7. A dd to stockpot.
8. 4. Over high heat bring mixture to a simmer.
9. Add salt, cayenne, and more chil i powder to taste.
10. Reduce heat to maintain a simmer and cook, partially covere d, until beef is tender (about 1-1/2 hours).
11. 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.
12. Cook an additional 5 minutes to thicken.
13. Serv e chili hot.
14. Recipe By : the California Culinary Academy.