Beef Chili with Masa Harina

My late father-n-law loved to make chili...and he was good at it!   It was a cooking project that pretty much lasted the weekend because he boiled his own beans and took a lot of tender, lovin' care in the assembly of a very large pot of chow.    One thing he was always sure to omit, was the spice cumin.    He  didn't care for it (although, as long as you didn't mention or admit that it was in the food he was eating, he couldn't tell).    I wish I would've spent a day with him and have him show me his chili making process.   It would've meant a lot to him, my husband and me.   So, as I was making this huge pot of chili for hubby and I, my sweet, good-natured father-in-law was on my mind.

Beef Chili with Masa Harina
source modified from The Williams-Sonoma Collection: Soup by Noel Barnhurst

Makes 8-10 Servings

Ingredients

5 tablespoons vegetable oil
3 lb beef chuck ground (minced for chili)
2 large yellow onions, finely chopped
5 cloves garlic, minced
1 jalapeño chile, seeded and finely chopped (optional)
1/2 cup chili powder
2 tablespoons ground cumin
1 tablespoon ground oregano
2 teaspoons ground coriander
1 1/2 cups lager-style beer
2 1/2 cups beef stock or prepared broth
1 can crushed tomatoes (28 oz)
1 can kidney beans, rinsed and drained (15 oz)
1 can pinto beans, rinsed and drained (15 oz)
3 tablespoon masa harina
salt

Directions

In a large nonstick frying pan over medium-high heat, warm 1 tablespoon of the oil.  Add half of the beef and cook, stirring occasionally, until browned 5-7 minutes.  Transfer to a colander placed over a bowl to drain off the fat.  Repeat with another 1 tablespoon of the oil and the remaining beef.   Drain and set aside.

In a large pot over medium heat, warm the remaining 3 tablespoons oil.  Add the onions and sauté for 1 minute.  Add the jalapeno, chili powder, cumin, oregano, and coriander, stir until well combined and cook for 1 minute longer.

Add the reserved beef, the beer, stock, and tomatoes and bring to a gentle simmer.  Reduce the heat to medium-low, cover, and simmer, stirring occasionally, for about 50 minutes.

Add the kidney and pinto beans and masa harina.  Continue to simmer, uncovered, until the chili is slightly thickened, 5-7 minutes.  Season to taste with salt and serve!

Garnish the chili with a dollop of sour cream, diced tomatoes and some shredded cheddar cheese.

Serve With... Suggestion

Cheddar Cheese Biscuits

Feta and Thyme Muffins

Corn Bread

Teenie Cakes