What this hearty beef chili lacks in beans (Texas-style chili is typically bean-free) it makes up for with a big burst of flavor from Lawry’s® herbs and spices and Seasoned Salt.
10m
PREP TIME
1hr 55m
COOK TIME
490
CALORIES
13
INGREDIENTS
Servings: 6
Ingredients
- Spice Blend
- 3 tablespoons Lawry's® Casero Chili Powder
- 1 teaspoon Lawry's® Casero Ground Cumin
- 1 teaspoon Lawry's® Casero Garlic Powder
- 1 teaspoon Lawry's® Casero Whole Oregano
- 1/2 teaspoon Lawry's® Casero Ground Black Pepper
- 1/2 teaspoon Lawry's® Seasoned Salt
- Texas-Style Chili
- 3 tablespoons vegetable oil, divided
- 2 pounds boneless beef chuck, cut into 1-inch cubes
- 1 medium onion, chopped
- 2 cups beef stock
- 1 can (12 ounces) beer
- 3 tablespoons masa harina
- 4 tablespoons water
INSTRUCTIONS
- 1 For the Spice Blend, mix all ingredients in small bowl. Set aside.
- 2 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.
- 3 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.
- 4 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.
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