Scorcher Chunky Chili
Scorcher Chunky Chili
A pure Texas chunky meat-only chili adapted from The Real Chili Cookbook.
Ingredients
- 2 tbsp vegetable oil
- 2 pounds beef, cut into 1-inch cubes
- 1 onion, chopped
- 12 ounce bottle of beer
- 2 cups beef broth
- 3 jalapeno peppers, unseeded and minced
- 1 tbsp hot chili powder
- 1 tbsp regular chili powder
- 1 tbsp chipotle chili powder
- 2 tsp ground cumin
- 2 tsp oregano
- 1 tsp garlic powder
- 1 tsp ground coriander
- 2 tbsp masa harina (or polenta or grits)
- 1/2 tsp salt
Instructions
- In a large Dutch oven, heat 1 tbsp oil and cook the beef in batches until browned. Remove with a slotted spoon and drain on a paper towel. Add enough oil to equal 1 tbsp and sauté the onions until soft (about five minutes).
- Add the beef, beer, and beef broth and bring to a boil. Then add the next eight ingredients, mix and simmer until the meat is tender, about 1 1/2 hours. Add additional water, if necessary.
- Mix the masa harina with 3 tablespoons of water to make a paste, add to the chili, and cook for two or three minutes.
- Add salt, taste and adjust seasonings, as necessary.
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