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How To make All Beef Texas Chili Ladies Home Journal
1/3 cup corn oil
(approximately)
6 pounds beef chuck :
in 1/2-inch cubes
1 cup minced onion
1/3 cup minced garlic
3 cups beef broth -- (approximately)
3 cups flat beer
1 1/2 cups water
1/4 cup high-quality chili powder or to taste
6 pounds tomatoes :
(three 2 lb. cans)
drained and chopped 1/3 cup tomato paste
1 1/2 tablespoons minced fresh oregano
3 tablespoons cumin seed
salt to taste cayenne pepper :
to taste masa harina or cornmeal -- if needed
1. In a large heavy skillet over moderately high heat, warm 3 tablespoons of t he oil. Brown beef in batches, adding more oil as necessary and transferring m eat with a slotted spoon to a large stockpot when well browned. Do not crowd s killet.
2. Reduce heat to moderately low. Add onion and garlic and saute until soften ed (about 10 minutes). Add to stockpot along with broth, beer, the water, chil i powder, tomato, tomato paste, and oregano.
3. In a small skillet over low heat, toast cumin seed until fragrant; do not a llow to burn. Grind in an electric minichopper or with a mortar and pestle. A dd to stockpot.
4. Over high heat bring mixture to a simmer. Add salt, cayenne, and more chil i powder to taste. Reduce heat to maintain a simmer and cook, partially covere d, until beef is tender (about 1-1/2 hours). Check occasionally and add more b roth if mixture seems dry. If chili is too thin when meat is tender, stir in u p to 2 tablespoons masa harina. Cook an additional 5 minutes to thicken. Serv e chili hot.
Recipe By : the California Culinary Academy
Shared from the Meal Master files of Bill Webster received 6/18/98.
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This top-rated recipe for homemade sloppy joes will instantly take you back to your childhood. The classic ground beef recipe comes together in one pan with bell pepper, onion, and a salty-sweet “sloppy” sauce that’s way better than the canned stuff. It’s a cheap way to feed a crowd (or your family), and it’s versatile enough for lunch or dinner. The best part? If you load extra meat into the bun, you can enjoy the bits that fall out of your sandwich as a dip with salty potato chips – it’s almost like a sweet-and-salty nacho. This nostalgic sandwich is a comforting classic that’s famously easy to make and more delicious than it usually gets credit for.
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0:00 Introduction
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0:52 Add Veggies
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2:04 Serve It Up
2:46 Taste Test
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