Texas Style Chili Tell a Friend

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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 3 pounds - boneless beef chuck roast
  • 1/2 teaspoons - salt
  • 1/2 teaspoons - ground black pepper
  • 1 tablespoons - cooking oil
  • 4 - large onions, chopped
  • 3 tablespoons - chili powder
  • 3 tablespoons - yellow cornmeal
  • 1 tablespoons - bottled minced garlic
  • 1 tablespoons - ground cumin
  • 2 teaspoons - dried oregano, crushed
  • 1/4 teaspoons - cayenne pepper
  • 1 cans - 14 oz. beef broth
  • 1 1/4 cups - water
  • 1 tablespoons - packed brown sugar
  • - chopped onion, garnish, optional

    • Directions:

    1. Trim fat from beef and cut into 1/2-inch pieces. Sprinkle with 1/4 teaspoon of the salt and 1/4 teaspoon of the black pepper. In a 4-quart Dutch oven, heat oil over medium-high heat. Brown beef in the hot oil, about one-third at a time. (Add more oil during cooking, if necessary). Remove beef from Dutch oven and set aside.

    2. Add chopped onions to Dutch oven; cook over medium-high heat for about 5 minutes or until tender. Stir in chili powder, cornmeal, garlic, cumin, oregano, and cayenne pepper; cook for 30 seconds.

    3. Stir in browned beef, beef broth, water, brown sugar, and remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Bring to boiling; reduce heat.

    4. Cover and simmer for 1-1/2 to 2 hours or until meat is tender. If desired, top each serving with additional chopped onion.

    Brief Description

    Chunks of chuck roast fill this hearty chili.

    Main Ingredient:

    chuck roast

    Category:  Soups

    Cuisine:  Southwestern

    Prep Time: 15 min
    Cook Time: 2 hour(s)

    Source

    MixingBowl

    Posted By:

    mssavy

    Posted On:

    December 19, 2015

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