Texas Beef Chili
Big chunks of beef in a deep red chile gravy with no beans in sight, chili the way Texans swear by it.
Ingredients (serves 6)
- 2.5 lb stew beef
- 1 onion
- 4 cloves garlic
- 3 tbsp chili powder
- 1 tbsp cumin
- 1 tsp oregano
- 1/2 tsp cayenne
- 2 tbsp tomato paste
- 3 cups beef stock
- 1 tbsp cornmeal
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Save this recipeInstructions
- 1
Cut the beef into 1-inch cubes, pat dry, and season with salt and pepper.
- 2
Heat 2 tbsp oil in a Dutch oven over medium-high heat and brown the beef in batches, about 5 minutes per batch. Set aside.
- 3
Dice the onion and cook in the same pot until soft, 5 minutes, then stir in minced garlic, chili powder, cumin, oregano, cayenne, and tomato paste for 1 minute.
- 4
Return the beef, pour in the beef stock, and scrape up the browned bits. Bring to a simmer, cover, and cook on low for 60 minutes.
- 5
Stir in the cornmeal and simmer uncovered until the beef is fork tender and the sauce is thick, about 15 minutes.
- 6
Season to taste and serve with shredded cheddar, onions, and crackers.
