This is an adapted recipe from the Williams-Sonoma Collection Series. This has a good equivalent of spices and heat, and it's not too hot. It's cold outside and a good time to have some Chili. Let's Eat!
American Southwest Mexican corn flour, Masa Harina is used in this recipe.
5 T. vegetable oil or Olive oil
3 lb.beef chuck, ground for chili
3 large yellow onions, finely chopped
8 garlic cloves, minced
1 jalapeno chili, seeded and finely chopped
1/2 cup chili powder
2 T. ground cumin
1 T. ground oregano
1 T. sugar
1 tsp. salt
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 stewed tomatoes, chopped
1 can ( 15-oz.) kidney beans, rinsed and drained
1 can ( 15-oz.) pinto beans, rinsed and drained
3 T. masa harina
- In a large non stick skillet over medium heat, you will brown your ground chuck in 1 T. oil, one half at a time. Drain off the fat and cook the other half in 1 T. oil set aside.
- In a large pot over medium heat add the remaining 3 T. oil and saute the onions stirring occasionally until softened. Add the garlic and saute for 1 minute. Add the jalapeno, chili powder, cumin, sugar, salt, oregano, and coriander. Stir well until combined and cook for 1 minute more.
- Add the beef, beer, stock and tomatoes and beans. Bring to a gentle simmer. Reduce heat to medium-low, add the masa harina, cover and simmer stirring occasionally, for about 50 minutes.
Note: Serve with small bowls of sour cream, salsa, shredded cheddar cheese and chopped green onions for the toppings if desire.
Corn bread is really good with this chili and a grilled cheese sandwich always hits the spot.