Texas Chili

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
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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe created by McCormick.