3 tablespoons vegetable oil, divided use
2 pounds boneless chuck, cut into 1-inch cubes
1 cup onion, chopped
1 can (12 ounces) beer OR 3/4 cup water
1 can (14 ounces) beef broth
1 can (6 ounces) tomato paste
1 tablespoon flour
2 tablespoons water

SPICE BLEND:
3 tablespoons McCormick Chili Powder
1 teaspoon of each:
McCormick California Style Blend Garlic Powder
McCormick Ground Cumin
McCormick Oregano Leaves
1/2 teaspoon McCormick Coarse Ground Black Pepper
1/4 teaspoon McCormick Ground Red Pepper
1/2 teaspoon salt

ADDITIONS:
Shredded Cheddar cheese
Chopped onion


Heat 2 tbsp. oil in 4-quart pan over medium-high heat. Add beef cubes and brown on all sides. Remove and set aside. Discard fat.

Heat remaining 1 tbsp. oil in pan. Add onion and cook 3-4 minutes, stirring often. Add browned beef. Combine spice blend and stir into beef mixture. Add beer, broth and tomato paste. Bring to a boil, reduce heat and simmer 1 to 1 1/2 hr., stirring occasionally.

Combine flour and water. Slowly stir into chili. Simmer 15 minutes or until desired thickness. Top with cheese and onion.

Makes 6 servings

This recipe created by McCormick, Inc.