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Angels with Dirty Faces Chili




Source of Recipe


Internet


List of Ingredients




1/3 cup corn oil (approximately)
6 lb. beef chuck, cut into 1/2-inch cubes
1 cup minced onion
1/3 cup minced garlic
3 cups beef broth
3 cups flat beer
1 1/2 cups water
1/4 cup high-quality chili powder
6 lb. tomatoes (3 2-lb. cans) drained and chopped
1/3 cup tomato paste
1 1/2 Tbs. minced fresh oregano
3 Tbs. cumin
Salt to taste
Cayenne pepper to taste
Masa harina, if needed


Recipe



In a large, heavy skillet over moderately high heat, warm 3 Tbs. corn oil. Brown beef (in batches, if needed, adding more oil as necessary) and transfer meat to a large stockpot.

Reduce heat under skillet to moderately low, add onion and garlic and saut� until softened, about 10 minutes. Add to stockpot along with broth, beer, water, chili powder, tomato, tomato paste, cumin, and oregano.

Bring mixture to a simmer, add salt, cayenne, and more chili powder to taste. 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 2 Tbs. masa harina, check again after 5 minutes and repeat if necessary.