Ingredients
- 4 tablespoons vegetable oil, divided
- 4 pounds well-trimmed boneless beef chuck, cut into 1/2-inch cubes
- 2 medium onions, chopped
- 1 head of garlic (about 15 cloves), peeled and chopped
- 1/2 cup ground ancho chiles
- 2 tablespoons cumin
- 1/2 teaspoon allspice
- 1/4 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1 12-ounce bottle dark beer
- 1 28-ounce can diced tomatoes in juice
- 2 cups water
- 2 teaspoons dried oregano (I used Mexican oregano)
- 2 teaspoons kosher salt
- 2 tablespoons tomato paste
- 3 tablespoons masa harina
- Cooked egg noodles (optional)
- Shredded cheddar cheese (optional)
- Chopped scallions (optional)
Preparation
Step 1
Heat 1 tablespoon oil in a large pot over medium-high heat. Add one-third of the beef to the pot, season it with salt, and cook until browned, about 3 minutes. Transfer beef to a large bowl. Repeat with remaining two-thirds of beef, adding another tablespoon of oil before each batch.
Reduce heat to medium. Add remaining 1 tablespoon of oil and the onions, and saute until onions are softened, 8 to 10 minutes. Add garlic, and cook for 2 minutes.
Stir in ground anchos, cumin, allspice, cinnamon, and cloves, and cook for 1 minute.
Stir in the beer, making sure to scrape up all the brown bits, and cook for another minute.
Return beef and juices to the pot.
Add tomatoes with juice, water, oregano, and kosher salt.
Bring chili to a boil, reduce heat to low, cover (leaving lid slightly ajar), and simmer gently until beef is tender, about 2 hours.
Cover, and chill overnight.
When ready to serve, scoop the fat off the chili, and bring it to a simmer over medium heat. Stir in tomato paste. Sprinkle masa on top of the chili, and stir it in.
Simmer uncovered until thickened and beef is very tender. If necessary, thin the chili with 1/4 cup of water at a time.
Spoon chili over egg noodles (if using), and top with cheese and scallions (if desired).