| | Directions | 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. |
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Prep Time: 10 minutes
Cook Time: 1.5 hours
Servings: 6
|  | | Ingredients | | - | | 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 |
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| | Nutrition (per serving) | Calories: 490 Calories
Fat: 34 Grams
Protein: 33 Grams
Cholesterol: 119 Milligrams
Carbohydrates: 13 Grams
Sodium: 582 Milligrams
Fiber: 3 Grams
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