Ingredients: |
Ingredients: 5 Tbsp. vegetable 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 Tbsp. ground cumin
1 tbsp. ground oregano
2 tsp. ground coriander
1 1/2 cups larger-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 (15oz.) pinto beans, rinsed and drained
3 Tbsp. masa harina
Salt and freshly ground pepper, to taste
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Directions: |
Directions:In a large nonstick fry pan over medium-high heat, warm 1 Tbsp. oil . Add half the beef and cook, stirring occasionally, until browned, 5 to 7 minutes. Transfer to a colander placed over a bowl to drain of the fat. Repeat with 1 Tbsp. of oil and the remaining beef. Drain and set aside.
In a large pot over medium heat, warm the remaining 3 Tbsp. oil. Add the onion and saute, stirring occasionally, until softened, 5 to 7 minutes. Add the garlic and saute 1 minute. Add the jalapeno, 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 l 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, 7 minutes. Season with salt and pepper and serve in large bowls |
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