This easy Texas chili recipe utilizes instant umami-boosters, like Worcestershire sauce and tomato paste, to build rich flavor quickly. Flank steak cooks in minutes yet has the beefiness of tougher cuts like brisket. Coating the meat in flour before searing allows for more browning and will help add body to the chili.
How to Make It
Combine 2 tablespoons olive oil and the next 6 ingredients (through oregano) in a microwave-safe bowl; microwave at high 1 minute, stirring after 30 seconds.
Sprinkle steak with 1/4 teaspoon salt; toss with flour. Heat remaining 1 tablespoon oil in a Dutch oven over medium-high. Add steak; cook 6 minutes. Add spice mixture; cook 1 minute. Stir in tomato paste and molasses; cook 3 minutes. Add remaining 1/2 teaspoon salt, stock, beer, and Worcestershire. Bring to a boil; reduce heat, and simmer 30 minutes.
Divide rice and chili among 4 bowls. Top evenly with sour cream, onions, and radishes; serve with lime wedges.