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
Ingredients
- 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
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.
Notes
Masa Harina is a corn flour used to make corn tortillas and tamales. You can find it in most supermarkets.
I like using Masa Harina in Chili because it gives it a richer, authentic flavor of the Southwest. You can use all-purpose flour to substitute.
I’m Jennifer Locklin, author and owner of Jennifer Cooks. I am a trained chef and passionate about good food, cooking for family and friends, and creating recipes that form lasting memories from one generation to the next.
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