All-Beef Texas Chili Recipe

All-Beef Texas Chili Recipe


1/3 c of oil (corn)
1/3 c garlic; minced
3 c of flat-beer
1/4 c of quality chili seasoning
6 pounds of tomatoes; drained chopped
3 Tbsps of cumin seeds
1/3 c of tomato paste
Pepper (cayenne)
6 pounds of chuck; sliced to 1/2 inch cubes
3 c of beef stock
1 c of onion; minced
1 1/2 c of water
1 1/2 tsp of oregano (fresh)


In large thick skillet placed over mid-heat, you warm three tablespoons oil. You brown the beef by batch, add oil as needed. Using a slotted-spoon, transfer meat to large-sized stockpot once browned.

Adjust fire into mid-heat. Add in garlic onions then saute ’til softened (approx 10 mins). Add into stockpot as well as your beer, broth, water, tomatoes, chili seasoning, oregano and tomato paste.

Toast your cumin seeds in skillet ’til aroma comes out, avoid burning. Grind toasted seeds in blender then have it added into the stockpot.

Adjust fire into high-heat then simmer, then add cayenene, salt and additional chili seasoning. Lower heat and continue simmering, covered partially. ’til beef becomes tender (approx 1 1/2 hrs). Add beef stock if your mixture dries.

If sauce is very thin and the meat has tendered, add in cornmeal then cook for five more minutes.

All-Beef Texas Chili Recipe

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