For the 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 Lawry’s® Seasoned Salt
1/4 teaspoon McCormick® Red Pepper, Ground
For the Chili:
3 tablespoons vegetable oil, divided
2 pounds boneless beef chuck, cut into 1-inch cubes
1 cup chopped onion
1 14-ounce can beef broth
1 12-ounce can beer
1 6-ounce can tomato paste
1 tablespoon flour
2 tablespoons water
For the Spice Blend, mix all ingredients in small bowl. Set aside.
For the Chili, 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, spice blend, beef broth, beer and tomato paste. Bring to boil. Reduce heat to low; 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 sliced green onions, if desired.