Quick texas chili recipe

Ingredients

• 3 Tbsp olive oil, divided
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp unsweetened cocoa
• ¼ tsp ground red pepper
• ¼ tsp dried oregano
• 12 oz flank steak, cut into ¾-in. pieces
• ¾ tsp kosher salt, divided
• 3 Tbsp all-purpose flour
• 2 Tbsp unsalted tomato paste
• 1 Tbsp molasses
• 2 cups unsalted beef stock
• ½ cup dark beer
• 1 Tbsp reduced-sodium Worcestershire sauce
• 2 cups hot cooked brown rice
• ¼ cup light sour cream
• ¼ cup chopped scallions
• ¼ cup sliced radishes
• 4 lime wedges

1. 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.
2. Sprinkle steak with ¼ 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 ½ teaspoon salt, stock, beer, and Worcestershire. Bring to a boil; reduce heat, and simmer 30 minutes.
3. Divide rice and chili among 4 bowls. Top evenly with sour cream, scallions, and radishes; serve with lime wedges.