Chili

By Terrance

Ingredients

• 4 lbs. boneless beef chuck, coarsely ground
• or finely chopped
• 1 large yellow onion, peeled and chopped
• Cloves from 1 head garlic, peeled and chopped
• 1 1/2 cups homemade or canned tomato sauce
• 2/3 cup ground ancho chiles
• 2 tbsp. ground cumin
• 4 tsp. dried oregano
• 4 tsp. paprika
• 1/4 tsp. cayenne
• Salt
• 2 tbsp. masa harina (powdered lime-treated
• corn dough)

Details

Servings 6
Adapted from saveur.com

Preparation

Step 1

1. Heat a large enameled cast-iron casserole or heavy-bottomed pot over medium-high heat until hot. Add beef and cook, breaking up meat with a wooden spoon, until no longer pink, 5-10 minutes. Add onions, garlic, tomato sauce, chiles, cumin, oregano, paprika, cayenne, and salt to taste and stir to combine. Add enough water to cover meat by1/2" (about 5 cups), increase heat to high, and bring to a boil, stirring occasionally. Reduce heat to medium-low; simmer, uncovered, stirring occasionally, until meat is tender, about 1 hour.

2. Put masa harina into a small bowl and add 1/3 cup warm water, stirring until smooth. Add moistened masa to chili, stirring until well combined. Continue cooking chili over medium-low heat until meat is very tender and sauce is thickened, about 30 minutes more. Adjust seasonings.

Variation: To make Frito pie, slit open a bag of Fritos, spoon warmed-up leftover chili over chips, and toss some chopped onions and shredded cheddar on top.
SERVES 6 8