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Get a burst of flavor from this traditional Texas style chili, better known in Texas as "bowl of red."
3 tablespoons McCormick® Chili Powder
1 teaspoon McCormick® Cumin, Ground
1 teaspoon McCormick® California Style Garlic Powder with Parsley
1 teaspoon McCormick® Oregano Leaves
1/2 teaspoon McCormick® Black Pepper, Coarse Ground
1/2 teaspoon Lawry's® Seasoned Salt
1/4 teaspoon McCormick® Red Pepper, Ground
3 tablespoons vegetable oil, divided
2 pounds boneless beef chuck, cut into 1-inch cubes
1 cup chopped onion
1 can (14 ounces) beef broth
1 can (12 ounces) beer
1 can (6 ounces) tomato paste
1 tablespoon flour
2 tablespoons water
For the Spice Blend, mix all ingredients in small bowl. Set aside.
For the Chili, heat 2 tablespoons of the oil in large saucepan on medium-high heat. Add beef; brown on all sides. Remove beef; set aside. Heat remaining 1 tablespoon oil in saucepan. Add onion; cook and stir 3 minutes.
Stir in browned beef, spice blend, beef broth, beer and tomato paste. Bring to boil. Reduce heat to low; simmer 1 to 1 1/2 hours, stirring occasionally.
Mix flour and water until smooth. Slowly stir into chili. Simmer 15 minutes or until desired thickness. Serve with shredded cheese and sliced green onions, if desired.
(Amount per serving)