Beef Chili

 

 

5
tablespoons vegetable oil
3
pounds ground beef chuck
3
yellow onions, chopped
8
garlic cloves, minced
1
jalapeno chili, seeded, minced
1/2
cup chili powder
2
tablespoons ground cumin
1
tablespoon ground oregano
2
teaspoons ground coriander
1 1/2
cups lager style beer
2 1/2
cups beef broth
1
28-ounce can crushed tomatoes
1
15-ounce can kidney beans
1
15-ounce can pinto beans
3
tablespoons masa harina
Salt to taste

 

 

In a soup pot over medium-high heat, warm 1 tablespoon oil.  Add half the beef; cook, stirring, until browned, 5 to 7 minutes.  Transfer to a colander and repeat with 1 tablespoon oil and remaining beef.  Add remaining 3 tablespoons oil to pot along with onions; sauté, stirring, until softened, 5 to 7 minutes.  Stir in garlic, jalapeno, chili powder, cumin, oregano, and coriander and cook 1 minute more.  Add beef, beer, broth and tomatoes; simmer, stirring, 40 to 50 minutes.  Add beans and masa harina; cook until thickened, 5 to 7 minutes; and season with salt. 

 

Serves 8 to 10.