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Chili Con Carne

Author: Jennifer Locklin


  • 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


  • 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.


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.