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
Written cooking instructions as an idea can be observed back into history, in fact as far back into history as the ancient Egyptians, and possibly even further than that. Interesting though that maybe, generally, these old cookbooks were just simple hieroglyphic or cunieform recipes for preparing food.
Later on, we find some books which date from the fourteenth century : a cookery book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, these two books are not about the indian food that is familiar to us all today, but rather recipes for the types of food served to the rich and powerful of the period. By the advent of the twentieth century, cookbooks were greatly in demand mostly due to better eduction, people having increased free time and having more disposable income. |
We hope you enjoy this All Beef Texas Chili recipe.
