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Angels with Dirty Faces Chili




Source of Recipe


Internet


List of Ingredients




1/3 cup corn oil (approximately)
6 lb. beef chuck, cut into 1/2-inch cubes
1 cup minced onion
1/3 cup minced garlic
3 cups beef broth
3 cups flat beer
1 1/2 cups water
1/4 cup high-quality chili powder
6 lb. tomatoes (3 2-lb. cans) drained and chopped
1/3 cup tomato paste
1 1/2 Tbs. minced fresh oregano
3 Tbs. cumin
Salt to taste
Cayenne pepper to taste
Masa harina, if needed


Recipe



In a large, heavy skillet over moderately high heat, warm 3 Tbs. corn oil. Brown beef (in batches, if needed, adding more oil as necessary) and transfer meat to a large stockpot.

Reduce heat under skillet to moderately low, add onion and garlic and sauté until softened, about 10 minutes. Add to stockpot along with broth, beer, water, chili powder, tomato, tomato paste, cumin, and oregano.

Bring mixture to a simmer, add salt, cayenne, and more chili powder to taste. Maintain a simmer and cook partially covered until beef is tender, about 1 1/2 hours. Check occasionally and add more broth if mixture seems dry; if chili is too thin when meat is tender, stir in 2 Tbs. masa harina, check again after 5 minutes and repeat if necessary.