Texas Bowl of Red

Spice Blend:

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 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 or 3/4 cup water

1 can (6 ounces) tomato paste

1 tablespoon flour

2 tablespoons water

1. Mix all spice blend ingredients in small bowl. Set aside. 

2. 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.

per serving

Calories: 490

Fat: 34 g

Carbohydrates: 13 g

Cholesterol: 119 mg

Sodium: 582 mg

Fiber: 3 g

Protein: 33 g

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