Chili con Carne

Ingredients

• •4 tablespoons vegetable oil, divided
• •4 pounds well-trimmed boneless beef chuck (from about 5 pounds), cut into 1/2-inch cube
• •2 medium onions, chopped
• •1 head garlic (about 15 cloves), peeled, chopped
• •½ cup ground ancho chiles
• •2 tablespoons ground cumin
• •½ teaspoon ground allspice
• •¼ teaspoon ground cinnamon
• •¼ teaspoon ground cloves
• •1 bottle dark beer
• •1 can diced tomatoes in juice
• •2 teaspoons dried oregano
• •2 teaspoons coarse kosher salt
• •2 tablespoons tomato paste
• •3 tablespoons masa (corn tortilla mix)
• •to taste sharp cheddar cheese
• •to taste green and/or red onion
• •to taste fresh cilantro
• •to taste fresh tomatoes
• •to taste sour cream
• •Ingredient info

Cooking Instructions

1. 1.

   Heat 1 tablespoon oil in large pot 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.

   15 min

2. 2.

   Reduce heat to medium. Add 1 tablespoon oil and onions. Sauté until soft, 8 to 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 tomatoes with juice, 2 cups water, oregano, and 2 teaspoons coarse salt. Bring chili to boil. Reduce heat to low, cover with lid slightly ajar, and simmer gently until beef is just tender, 1 3/4 to 2 hours. Cool 1 hour, then chill uncovered until cold. Cover; chill overnight.

   240 min

3. 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.

   30 min

4. 4.

   Divide chili among bowls. Top with garnishes and serve.

   5 min