1/3 cup (approximately) corn oil
6 lb beef chuck -- in 1/2-inch
1 cubes
1 cup minced onion
1/3 cup minced garlic
3 cup (approximately) beef broth
3 cup flat beer
1 1/2 cup water
1/4 cup high-quality chili powder,
1 or more -- to taste
6 lb tomatoes (three 2 lb. cans)
1 drained and chopped
1/3 cup tomato paste
1 1/2 tbsp minced fresh oregano
3 tbsp cumin seed
1 salt -- to taste
1 cayenne pepper -- to taste
1 masa harina or cornmeal --
1 if needed
Directions
1. 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.
2. Reduce heat to moderately low. Add onion and garlic and saute until
softened (about 10 minutes). Add to stockpot along with broth, beer,
the water, chili powder, tomato, tomato paste, and oregano.
3. 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.
4. 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.
Recipe By : the California Culinary Academy
From: Ladies Home Journal- August 1991
Servings: 12 servings
All-Beef Texas Chili Recipe brought to you by Recipe Ideas
Categories: Beef; Chili; Meat
The History of Recipes
We can trace the history of meal recipes far back into history, in truth as far into history as the ancient Egyptians, and potentially, even further back. However, generally, these old recipes were just basic hieroglyphic instructions for preparing food.
Interestingly, the oldest recipe discovered, according to academics are a few tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated. Later on, in Roman times 25BC a roman called Apicius created a collection of documents detailing recipes prepared by his fellow Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into starters, main meal and desserts, something we still use today. This early Roman chef informs us how the ancient Romans were skilled in the use of a wide range of spices, including some familiar names such as thyme, mint and parsley. Closer to modern times, there were a couple of recipe books dating from the 14th Century ; a cookery book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, they are unconnected to the indian curry that is familiar to us all today, but rather accounts of the types of food on the tables of the nobility of those days. In the fifteenth century, people returning from the crusades brought us a variety of foods, spices and herbs from the holy lands, including basil and coriander. The introduction of these new foods and spices was responsible for an eruption in books on cooking, many of which still exist in private cookery archives. During the succeeding few hundred years, the rich and powerful families of the West competed to serve the best banquets, and consequentially the best cooks and their recipe collections were at a premium. Notwithstanding that, it was during the 19th century that fine cooking and recipe collections really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to assembling, testing, and writing down recipes for their fellow cooks to enjoy. By the arrival of the 1900s, cookery books are highly popular due to better eduction, more leisure time and having more disposable income. Like it or not, the introduction of television gave us TV cooks and the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, permitting everyone to access massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this All Beef Texas Chili recipe.
