Beef Chili With Masa Harina
This hearty beef chili is a comforting dish that is perfect for warming up on a chilly day. With a rich blend of spices, tender beef, and hearty beans, this chili is a satisfying and flavorful meal that is sure to please a crowd. Serve it up in large bowls and enjoy the delicious comfort of this classic dish.
— Constant Cookbook
Ingredients
- 5 Tbs. vegetable oil
- 3 lb. beef chuck, ground for chili
- 3 large yellow onions, finely chopped
- 8 garlic cloves, minced
- 1 jalapeño chili, seeded and finely chopped
- 1/2 cup chili powder
- 2 Tbs. ground cumin
- 1 Tbs. ground oregano
- 2 tsp. ground coriander
- 1 1/2 cups lager-style beer
- 2 1/2 cups beef stock
- 1 can (28 oz.) crushed tomatoes
- 1 can (15 oz.) kidney beans, rinsed and drained
- 1 can (15 oz.) pinto beans, rinsed and drained
- 3 Tbs. masa harina
- Salt and freshly ground pepper, to taste
Instructions
- In a large nonstick fry pan over medium-high heat, warm 1 Tbs. of the vegetable oil. Add half of the beef and cook, stirring occasionally, until browned, 5 to 7 minutes. Transfer to a colander placed over a bowl to drain off the fat. Repeat with 1 Tbs. of the oil and the remaining beef. Drain and set aside.
- In a large pot over medium heat, warm the remaining 3 Tbs. oil. Add the onions and sauté, stirring occasionally, until softened, 5 to 7 minutes. Add the garlic and sauté for 1 minute. Add the jalapeño, chili powder, cumin, oregano and coriander, stir until well combined and cook for 1 minute more.
- Add the reserved beef, the beer, stock and tomatoes and bring to a gentle simmer. Reduce the heat to medium-low, cover and simmer, stirring occasionally, for about 50 minutes.
- Add the kidney and pinto beans and masa harina. Simmer until the chili is slightly thickened, 5 to 7 minutes. Season with salt and pepper and serve in large bowls.
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