Beef Chili
- Makes:
- 20 servings
- Time to Prepare:
- 0:15
- Time to Cook:
- 1:45
Ingredients
-
1/3 cupCorn Oil
-
6 lbBeef Pot Roast, raw
-
1 cupVidalia Onions
-
1/3 cupGarlic
-
3 cupCanned Beef Broth
-
3 cupBeer
-
1 1/2 cupWater
-
1/4 cupChili Powder
-
6 lbCanned Tomatoes
-
1/3 cupTomato Paste, canned
-
1 1/2 tblsGround Oregano
-
3 tblsCumin Seed
-
1 dashTable Salt
-
1 dashCayenne Pepper
Directions
1. In a large skillet over medium heat, warm 3 tablespoons of the oil. Brown beef in batches, adding more oil as necessary, and transfer meat with a slotted spoon to a stock pot when well browned. Do not crowd the skillet.2. Reduce heat to low and add onion and garlic. Saute until softened, about 10 minutes.
3. Add onion and garlic to the stock pot, along with broth, beer, water, chili powder, tomatoes, tomato paste, and oregano.
4. In a small skillet over low heat, toast cumin seeds until fragrant. Grind the seeds and add to the stock pot.
5. Bring chili to a simmer over high heat.
6. Add salt, cayenne, and additional chili powder to taste. Reduce heat to maintain a simmer and cook, partially covered, until beef is tender, about 1-1/2 hours. Serve hot.