Chili Con Carne

Total Time: 13 hrs Preparation Time: 1 hr Cook Time: 12 hrs

Ingredients

• Servings: 8
• 4 tablespoons vegetable oil
• 4 lbs well-trimmed boneless beef chuck, cut into 1/2-inch cubes
• 2 medium onions
• 1 head garlic, chopped
• 1/2 cup ground ancho chili
• 2 tablespoons ground cumin
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 (12 ounce) bottle dark beer
• 1 (28 ounce) can diced tomatoes
• 2 teaspoons oregano
• 2 teaspoons coarse kosher salt
• 2 tablespoons tomato paste
• 3 tablespoons masa harina flour
• coarsely grated cheddar cheese
• chopped green onions, and or red onion
• chopped fresh cilantro
• diced fresh tomato (optional)
• sour cream (optional)

Recipe

• 1 heat 1 tbsp oil in large post over medium high heat. add 1/3 of beef; sprinkle with salt. cook until browned, stirring occasionally, about 3 minutes. using slotted spoon, transfer beef to large bowl. repeat 2 more times with 2 tablespoons oil and beef.
• 2 reduce heat to medium. add 1 tbsp oil and onions. saute until soft, 8 - 10 minutes. add garlic; stir 2 minutes. add ground anchos, cumin, allspice, cinnamon, and cloves; stir until fragrant, about 1 minute. add beer; stir 1 minute, scraping up browned bits. return beef and juices to pot. add tomatos with juice, 2 cups water, oregano, and 2 tsp coarse salt. bring chili to a boil. reduce the heat to low, cover with lid slightly ajar, and simmer gently until beef is tender, 1 3/4 to 2 hours. cool 1 hour, then chill uncovered until cold. cover; chill over night.
• 3 spoon fat from chili. bring chili to simmer over medium heat. stir in tomato paste. sprinkle masa over; stir to blend. simmer uncovered until thickened and beef is very tender, stirring often, and adding more water by 1/4 cupfuls if too thick, about 30 minutes.
• 4 divide chili among bowls. top with garnishes and serve.