Friday, April 15, 2011

Beef Chili with Masa Harina

Beef Chili with Masa Harina

This chili is fantastic! The flavor is very well balanced—and not too spicy at all made just like the recipe states. The texture is perfect as well—nice and thick but still a soup. We served this chili with Honey Corn Muffins.

5 Tbsp (2 ½ fl oz/75 ml) canola oil
3 lb (1.5 kg) beef chuck, ground (minced) for chili
3 large yellow onions, finely chopped
8 cloves garlic, minced
1 jalapeno chile, seeded and finely chopped
½ cup (1 ½ oz/45 g) chili powder
2 Tbsp ground cumin
1 Tbsp ground dried oregano
2 tsp ground coriander seeds
4 cups (32 fl oz) beef stock or broth
1 can (28 oz/875 g) crushed tomatoes
1 can (15 oz/470 g) kidney beans, rinsed and drained
1 can (15 oz/470 g) pinto beans, rinsed and drained
3 Tbsp masa harina

In a large nonstick frying pan over medium-high heat, heat 1 Tbsp of the oil. Add half of the beef and cook, stirring occasionally, until browned, 5-7 minutes. Transfer to a colander placed over a bowl to drain off the fat. Repeat with another 1 Tbsp of the oil and the remaining beef. Drain and set aside.

In a large pot over medium heat, heat the remaining 3 Tbsp oil. Add the onions and sauté, stirring occasionally, until softened, 5-7 minutes. Add the garlic and sauté for 1 minute. Add the jalapeno, chili powder, cumin, oregano, and coriander, stir until well combined, and cook for 1 minute longer.

Add the reserved beef, the 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. Continue to simmer, uncovered, until the chili is slightly thickened, 5-7 minutes. Season to taste with salt and serve in large bowls.

Accompany this chili with small bowls of sour cream, salsa, shredded Cheddar cheese, and chopped green onions for serving if desired.

Recipe source: The Williams Sonoma Cookbook

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