Beef Chili with Masa Harina
There are as many versions of chili as there are chili cooks. This one 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. It is sold in well-stocked food stores and in Latin markets. Added to the chili near the end of cooking, masa harina thickens the liquid slightly, giving it body, and imparts a subtle corn flavor.
Grind the meat yourself or ask the butcher to grind it fresh for chili, using the large holes of a meat grinder to give it a coarse texture. Accompany the chili with small bowls of sour cream, salsa, shredded cheddar cheese and chopped green onions.
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Ingredients
- 5 Tbs. vegetable oil
- 3 lb. beef chuck, ground for chili
- 3 large yellow onions, finely chopped
- 8 garlic cloves, minced
- 1 jalapeño chile, seeded and finely chopped
- 1/2 cup chili powder
- 2 Tbs. ground cumin
- 1 Tbs. ground oregano
- 2 tsp. ground coriander
- 1 1/2 cups lager-style beer
- 2 1/2 cups beef stock
- 1 can (28 oz.) crushed tomatoes
- 1 can (15 oz.) kidney beans, rinsed and drained
- 1 can (15 oz.) pinto beans, rinsed and drained
- 3 Tbs. masa harina
- Salt and freshly ground pepper, to taste
Directions
In a large pot over medium heat, warm the remaining 3 Tbs. 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.
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.
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.
Serves 8 to 10.