Mama's Texas Chili
3 tablespoons vegetable oil
2 pounds boneless chuck, cut into 1-inch cubes
1 cup onion,
1 can (12 ounces) beer or 3/4 cup water
1 can (14 ounces) beef broth
1 can (6 ounces) tomato paste
2 tablespoons water
3 tablespoons Chili Powder
1 teaspoon of each: Garlic Powder, Ground Cumin, Oregano Leaves
Coarse Ground Black Pepper
1/4 teaspoon Ground Red Pepper
1/2 teaspoon salt
Shredded Cheddar cheese
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 to 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