Category - Chili
TEXAS ALL BEEF CHILI
2 Pounds Coarse Ground Beef, 80/20 or Chuck also Called Chili Grind
Corn Oil, As Needed about ¼ cup to brown the beef and vegetables
2 Cups Yellow Onions, Chopped
2 Tablespoons Garlic, Minced
4 Tablespoons Chili Powder
2 Tablespoon Smoked Paprika
2 Tablespoons Oregano
2 Tablespoons Coarse Salt Morton's or Diamond Crystal Kosher Salt
1 Tablespoons Black Pepper
2 Tablespoons Sugar
2 Bay Leaves
1 (28 Ounce) Can Crushed Tomatoes
4 Tablespoons Tomato Paste
1 (12-Ounce) Bottles Amber Ale Beer
1 Cup Water
2 Tablespoons Masa
Cheddar Cheese, Shredded
Red Onions, Chopped
Make Chili: In a 8-quart Dutch oven, over medium-high heat, brown the beef crumbling as it browns, in batches so as not to crowd the pan. Remove the browned meat to a paper towel lined plate.
Remove all but 1/4 cup of the fat in the pan, if there's not 1/4 cup fat, add vegetable oil, as needed. Add the onion and cook, on medium, stirring occasionally, until browned and soft, about 10-12 minutes.
Stir in garlic, chili powder, cumin, smoked paprika and oregano and cook, stirring constantly so as not to burn the spices, until the spices are fragrant, about 1-2 minutes.
Return the browned beef to the saucepan and add the salt, pepper, bay leaves, crushed tomatoes, tomato paste, 3/4 cup of the amber ale beer and 1/3 a cup of water and simmer 20 minutes.
Add the remaining 3/4 cup of beer, another 2/3 cup of water, and masa and simmer 30-40 minutes, stirring occasionally, until chili is thick.