This chili includes a signature flavor of the American Southwest: masa harina. The Mexican corn flour used for making tortillas and tamales, masa harina is made by grinding corn kernels that have been simmered in a slaked lime solution and then dried.
Recipe courtesy of Williams-Sonoma Kitchen
- 5 tablespoons vegetable oil
- 3 pounds beef chuck, ground for chili
- 3 large yellow onions, finely chopped
- 8 garlic cloves, minced
- 1 jalapeño chili, seeded and finely chopped
- 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 stock
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) pinto beans, rinsed and drained
- 3 tablespoons masa harina
- Salt and freshly ground pepper, to taste
- 1 In a large nonstick fry pan over medium-high heat, warm 1 tablespoon of the vegetable oil. Add half of the beef and cook, stirring occasionally, until browned, 5 to 7 minutes.
- 2 Transfer to a colander placed over a bowl to drain off the fat. Repeat with 1 tablespoon of the oil and the remaining beef. Drain and set aside.
- 3 In a large pot over medium heat, warm the remaining 3 tablespoons oil. Add the onions and sauté, stirring occasionally, until softened, 5 to 7 minutes. Add the garlic and sauté for 1 minute. Add the jalapeño, chili powder, cumin, oregano and coriander, stir until well combined and cook for 1 minute more.
- 4 Add the reserved beef, the beer, stock and tomatoes and bring to a gentle simmer. Reduce the heat to medium-low, cover and simmer, stirring occasionally, for about 50 minutes.
- 5 Add the kidney and pinto beans and masa harina. Simmer until the chili is slightly thickened, 5 to 7 minutes. Season with salt and pepper and serve in large bowls.