I love homemade chili. I mean the thick, rich, spicy kind of chili, the kind that'll stick-to-your-ribs. The cowboy kind.

Over the years I have tested different variations and finally came up with my favorite recipe. In this recipe, I use a combination of different cuts of meat that give a hearty texture and good bite to the chili, instead of just hamburger. The combination of meats gives this chili a thick and hearty consistency. The Masa Harina used in the recipe adds a subtle southwest flavor and gives thickness to the chili.

I use three different cuts: regular ground beef, ground chili meat, and fine dice stew meat. Here's what they look like:

Regular Ground Beef

Coarse Ground Chili Meat

Fine Dice Stew Meat

Chili Con Carne

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Author: Jennifer Locklin

Ingredients

Scale

2 pounds fine dice stew meat
1 ½ pounds ground beef
1 ½ pounds coarse ground chili meat
2 tablespoons oil
½ cup Masa Harina or AP flour
1 large onion (diced)
4 cloves garlic (minced & mashed)
12 oz can tomato paste
29 oz can tomato sauce
12 oz bottle beer (I used Shiner Bock)
32 oz carton beef broth
3 tablespoons chili powder
1 tablespoon crushed red pepper (to taste)
½ teaspoon ground red pepper (to taste)
2 tablespoons ground cumin
1 tablespoons salt (to taste)
1 teaspoon ground black pepper (to taste)

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Instructions

In a large soup pot, heat oil; meanwhile toss meat with Masa Harina and two large pinches of salt and cook meat (working in batches) over medium-high heat until well browned.
Add onion and sauté until onion softens slightly. Add garlic and sauté until aroma develops. Add tomato paste and cook, while stirring, until tomato paste begins to brown.
Add beer and broth and stir well, deglazing the pan.
Add all remaining ingredients; bring to a boil, then reduce to a simmer. Cook for 45 minutes on low heat, stirring occasionally. Adjust seasoning to taste. Serve hot with cornbread, chips, cheese, and sour cream.