All Beef Texas Chili- Ladies Home Journal
Submitted by dlhill
Authentic Texas beef chili with no beans, toasted cumin, and beer-braised chuck. Bold, chunky chili simmered low and slow until fork-tender in rich tomato broth.
YIELD
12 servingsPREP
30 minCOOK
2 hrsREADY
2 hrsCubes of beef chuck brown in batches to develop a deep, caramelized crust before simmering in a bold broth of beer, beef stock, and stewed tomatoes.
Whole cumin seeds get toasted until fragrant, then ground fresh for an earthy, warm flavor that can’t be matched by pre-ground spice.
After ninety minutes of gentle simmering, the beef turns fall-apart tender while the sauce thickens into a rich, cling-to-the-spoon consistency.
Pro Tips
- Brown meat in small batches with plenty of space in the pan for proper caramelization
- Toast cumin seeds carefully and watch closely to prevent burning, which turns them bitter
- Add masa harina only if needed at the end to thicken without affecting flavor
- Serve over spaghetti for authentic Texas hunting camp style
Ingredients
Directions
In a large heavy skillet over moderately high heat, warm 3 tablespoons of the 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 skillet.
Reduce heat to moderately low.
Add onion and garlic and sauté until softened (about 10 minutes).
Add to stockpot along with broth, beer, the 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 1½ hours).
Check occasionally and add more broth 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.
Serve chili hot.
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