Texas Bowl of Red Chili
3 tablespoons vegetable oil, divided
2 pounds boneless chuck, cut into 1-inch cubes
1 cup onion, chopped
1 jalapeno, seeded and chopped fine (more or less depending on desired heat)
1 green pepper chopped
1 jar petite diced tomatoes
1 can dark red kidney beans
3 tablespoons Chili Powder
2 teaspoons Ground Cumin (more or less depending on taste)
1 teaspoon Garlic Powder
1 teaspoon Oregano Leaves
1/2 teaspoon Coarse Grind Black Pepper
1/2 teaspoon Seasoned Salt
1/4 teaspoon Ground Red Pepper
1 (14 ounce) can beef broth
1 (12 ounce) can beer
1 can tomato paste
1 tablespoon flour
2 tablespoons water
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, spices and remaining ingredients. Bring to boil. Reduce heat and 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 chopped onion, if desired.
*** I cooked it in the crock pot and it was the desired thickness I wanted so I didnt need the flour mixture. I cooked it on low for 6 hours.