Texans have dubbed their chili "bowl o' red" because of their fondness for seasoning it with dried red chilies. Like the traditional Texas version, ours includes plenty of ground beef but no beans. If desired, garnish the chili with thinly sliced green onion, grated cheese, sour cream, lime wedges, pinto beans or rice.
3 Tbs. olive oil
3 lb. coarsely ground beef chuck
4 garlic cloves, minced
1 Tbs. ground cumin
1 Tbs. dried oregano
1⁄4 cup chili powder
1⁄4 cup masa harina
2 cups beef stock
1 cup pureed tomatoes
Salt and freshly ground pepper, to taste
In a large sauté pan over medium heat, warm the olive oil. Add the beef and brown, stirring occasionally and breaking up any lumps with the back of a wooden spoon, 7 to 10 minutes. Using a slotted spoon, transfer the meat to a slow cooker.
Add the garlic, cumin, oregano, chili powder, masa harina, stock, tomatoes, salt and pepper to the slow cooker and stir to combine. Cover and cook on high for 6 hours according to the manufacturer's instructions.