Recipe: All-Beef Texas Chili (using beef chuck, no beans)

ALL-BEEF TEXAS CHILI

1/3 cup (approximately) corn oil, divided use
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 more, to taste)
6 pounds (three 2 lb. cans) tomatoes, 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)
Up to 2 tablespoons masa harina or cornmeal (for thickening, if needed)

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 meat 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 saute until softened (about 10 minutes).

Add to stockpot along with broth, beer, the 1 1/2 cups 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 mini chopper 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 1 1/2 hours). Check occasionally and add more broth if mixture seems dry. If chili is too thin when meat is tender, stir in up to 2 tablespoons masa harina. Cook an additional 5 minutes to thicken. Serve chili hot.

Makes 12 servings
Source: the California Culinary Academy