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extra-virgin olive oil boneless beef chuck garlic chili powder ground cumin all-purpose oregano beef broth kosher salt masa harina white onion
Viewed: 32 - Published at: a year agoIngredients
- 2 tablespoons extra-virgin olive oil
- 6 pounds boneless beef chuck or shoulder, cut into 3/4-inch cubes
- 6 cloves garlic, minced
- 6 tablespoons chili powder (preferably Gebhardt brand)
- 4 teaspoons ground cumin
- 1/2 cup all-purpose flour
- 2 tablespoons dried oregano
- 4 14 -ounce cans low-sodium beef broth
- Kosher salt and freshly ground pepper
- 1/2 cup masa harina (instant corn flour)
- Chopped white onion and sliced pickled jalapenos, for topping
Method
- Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat.
- Add half of the beef and cook, stirring, until browned, about 4 minutes; transfer to a plate.
- Add the remaining 1 tablespoon olive oil to the pot and brown the remaining beef, then return the first batch to the pot.
- Reduce the heat to medium and stir in the garlic.
- Combine the chili powder, cumin and flour in a small bowl.
- Sprinkle over the meat in the pot and stir until evenly coated.
- Crumble in the oregano with your fingers, then add 3 cans beef broth, 2 teaspoons salt and 1/4 teaspoon pepper; stir to combine.
- Bring to a boil, then reduce the heat to low; partially cover and simmer until the meat is just tender, about 1 hour, 30 minutes.
- Whisk the remaining 1 can broth with the masa harina in a bowl to make a creamy paste; stir into the chili.
- Continue simmering over low heat until the meat is almost falling apart, 30 minutes to 1 hour, adding up to 2 cups water if the chili gets too thick.
- Divide among bowls and top with onion and pickled jalapenos.
- Photograph by Kat Teutsch
