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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.
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.