Beef Chili with Masa Harina

To contact us Click HERE
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. 

Ingredients:

5 T. vegetable oil or Olive oil3 lb.beef chuck, ground for chili3 large yellow onions, finely chopped8 garlic cloves, minced1 jalapeno chili, seeded and finely chopped1/2 cup chili powder2 T. ground cumin1 T. ground oregano1 T. sugar1 tsp. salt2 tsp. ground coriander1 1/2 cups lager-style beer2 1/2 cups beef stock1 can ( 28-oz.) crushed tomatoes1 can stewed tomatoes, chopped1 can ( 15-oz.) kidney beans, rinsed and drained1 can ( 15-oz.) pinto beans, rinsed and drained3 T. masa harina

Directions:

•  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.