Texas Beef Chili

Total Time: 3 hrs Preparation Time: 1 hr Cook Time: 2 hrs

Ingredients

• Servings: 8
• 2 teaspoons cumin seeds, toasted
• 1/4 cup pure dried ancho chile powder
• 1 tablespoon spanish smoked paprika
• 2 teaspoons dried oregano
• 4 lbs boneless beef chuck roast, cut into 1/2 inch chunks
• 3 tablespoons olive oil
• 1 large yellow onion, chopped
• 1 jalapeno pepper, seeded and minced
• 1 large red bell pepper, seeded and chopped
• 4 garlic cloves, minced
• 1 1/2 cups lager beer
• 1 cup beef broth
• 2 tablespoons yellow cornmeal
• shredded cheddar cheese
• chopped red onion
• sour cream
• minced jalapeno

Recipe

• 1 using a mortar and pestle or a spice grinder, finely grind the cumin seeds.
• 2 transfer to a bowl, add the chili powder, paprika, and oregano, and mix well; set aside.
• 3 season the beef with salt and pepper.
• 4 in a large, heavy pot, heat 2 t oil over med-high heat.
• 5 working in batches, sear the beef, turning occasionally, until browned, about 5 minutes.
• 6 transfer to a plate.
• 7 add the remaining 1 t oil to the pot.
• 8 add the onion, jalapeno, bell pepper, and garlic and reduce heat to medium.
• 9 cover and cook, stirring occasionally, until the onion softens, about 5 minutes.
• 10 uncover, add the spice mixture, and stir well for 30 seconds.
• 11 stir in the beer and broth.
• 12 return the beef to the pot, cover and reduce heat to low.
• 13 simmer until the beef is fork-tender, 1 ½-2 hours.
• 14 remove the chili from the heat and let stand for 5 minutes.
• 15 skim any fat from the surface.
• 16 bring the chili to a simmer over medium heat.
• 17 transfer about ½ cup of the cooking liquid to a small bowl and whisk in the cornmeal.
• 18 stir into the chili and cook until lightly thickened, about 1 minute.
• 19 season with salt and pepper.
• 20 spoon the chili into bowls and serve, garnished with cheese, red onions, sour cream or jalapenos, if desired.