Texas Beef Chili - cooking recipe

Ingredients

2 teaspoons cumin seeds, toasted
1/4 cup pure dried ancho chile powder
1 tablespoon spanish smoked paprika
2 teaspoons dried oregano
4 lbs boneless beef chuck roast, cut into 1/2 inch chunks
3 tablespoons olive oil
1 large yellow onion, chopped
1 jalapeno pepper, seeded and minced
1 large red bell pepper, seeded and chopped
4 garlic cloves, minced
1 1/2 cups lager beer
1 cup beef broth
2 tablespoons yellow cornmeal
shredded cheddar cheese
chopped red onion
sour cream
minced jalapeno

Preparation

Using a mortar and pestle or a spice grinder, finely grind the cumin seeds.
Transfer to a bowl, add the chili powder, paprika, and oregano, and mix well; set aside.
Season the beef with salt and pepper.
In a large, heavy pot, heat 2 T oil over med-high heat.
Working in batches, sear the beef, turning occasionally, until browned, about 5 minutes.
Transfer to a plate.
Add the remaining 1 T oil to the pot.
Add the onion, jalapeno, bell pepper, and garlic and reduce heat to medium.
Cover and cook, stirring occasionally, until the onion softens, about 5 minutes.
Uncover, add the spice mixture, and stir well for 30 seconds.
Stir in the beer and broth.
Return the beef to the pot, cover and reduce heat to low.
Simmer until the beef is fork-tender, 1 1/2-2 hours.
Remove the chili from the heat and let stand for 5 minutes.
Skim any fat from the surface.
Bring the chili to a simmer over medium heat.
Transfer about 1/2 cup of the cooking liquid to a small bowl and whisk in the cornmeal.
Stir into the chili and cook until lightly thickened, about 1 minute.
Season with salt and pepper.
Spoon the chili into bowls and serve, garnished with cheese, red onions, sour cream or jalapenos, if desired.