Beef Chili With Masa Harina |
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Prep Time: 0 Minutes Cook Time: 80 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Adapted from Williams-Sonoma Collection Series, Soup, by Diane Rossen Worthington (Simon & Schuster, 2001). A subtle corn flavor. Ingredients:
5 t 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 c chili powder |
2 t ground cumin |
1 t ground oregano |
2 t ground coriander |
1 1/2 c lager-style beer |
2 1/2 c beef stock |
1 - 28 oz can crushed tomatoes |
1 - 15 oz can kidney beans, rinsed and drained |
1 - 15 oz can pinto beans, rinsed and drained |
3 t masa harina |
salt and freshly ground pepper, to taste |
note: ask the butcher to grind the meat for chili, using the large holes of a meat grinder to give it a coarse texture. |
Directions:
1. In a large nonstick fry pan over medium-high heat, warm 1 tablespoon of the vegetable oil.
2. Add half of the beef and cook, stirring occasionally, until browned, 5 to 7 minutes.
3. Transfer to a colander placed over a bowl to drain off the fat.
4. Repeat with 1 tablespoon of the oil and the remaining beef.
5. Drain and set aside.
6. In a large pot over medium heat, warm the remaining 3 tablespoons of oil.
7. Add the onions and sauté, stirring occasionally, until softened, 5 to 7 minutes.
8. Add the garlic and sauté for 1 minute.
9. Add the jalapeño, chili powder, cumin, oregano and coriander, stir until well combined and cook for 1 minute more.
10. Add the reserved beef, the beer, stock and tomatoes and bring to a gentle simmer.
11. Reduce the heat to medium-low, cover and simmer, stirring occasionally, for about 50 minutes.
12. Add the kidney and pinto beans and masa harina.
13. Simmer until the chili is slightly thickened, 5 to 7 minutes.
14. Season with salt and pepper and serve in large bowls.
15. Note: Accompany the chili with small bowls of sour cream, salsa, shredded cheddar cheese and chopped green onions.
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