Ingredients

• 1/3 cup (approximately) corn oil
• 6 pounds Beef chuck; in 1/2-inch cubes
• cup Minced onion
• 1/3 cup Minced garlic
• 3 cups (approximately) beef broth
• 3 cups Flat beer
• 1 1/2 cups Water
• 1/4 cup High-quality chili powder; or more, to taste
• 6 pounds Tomatoes (three 2 lb. cans); drained and chopped
• 1/3 cup Tomato paste
• 1 1/2 tablespoons Minced fresh oregano
• 3 tablespoons Cumin seed
• Salt; to taste
• Cayenne pepper; to taste
• Masa harina or cornmeal; if needed

Directions

• 1. In a large heavy skillet over moderately high heat, warm 3 tablespoons of the oil.
• Brown beef in batches, adding more oil as necessary and transferring meat with a slotted spoon to a large stockpot when well browned.
• Do not crowd skillet.
• 2. Reduce heat to moderately low.
• Add onion and garlic and saute until softened (about 10 minutes).
• Add to stockpot along with broth, beer, the water, chili powder, tomato, tomato paste, and oregano.
• 3. In a small skillet over low heat, toast cumin seed until fragrant; do not allow to burn.
• Grind in an electric minichopper or with a mortar and pestle.
• Add to stockpot.
• 4. Over high heat bring mixture to a simmer.
• Add salt, cayenne, and more chili powder to taste.
• Reduce heat to 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 up to 2 tablespoons masa harina.
• Cook an additional 5 minutes to thicken.
• Serve chili hot.
• NOTES : No Texan worth his or her ten-gallon hat would put beans in chili.
• This one’s all beef, calling on beer and freshly ground cumin to give it distinction.
• Masa harina, the finely ground corn used for corn tortillas, is often used to thicken soups or chili.
• It is available in Latin markets and some supermarkets.
• Posted to recipelu-digest Volume 01 Number 576 by “catspaw@inetnow.
• net”
• net> on Jan 22, 1998