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Texas chili skips beans and tomatoes and cooks tender pieces of chuck roast in beef broth with beer and dried chiles for a hearty stew. Serve with tortillas and cheese.

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Add the tomato paste and the red wine, then cook for 5 minutes. 4. Return the beef to the pan, add the beef stock and simmer for 2–3 hours, or until tender. Season and serve with mashed potatoes or ...