Chili

By Snook

Ingredients

• 3 tablespoons olive oil
• 1 1/2 pounds beef shoulder, cut into large cubes
• 1 1/2 pounds of ground beef
• Sea salt and freshly ground black pepper
• 2 tablespoons ancho chili powder
• 1 tablespoons ground coriander
• 1 tablespoon ground cumin
• 1 tablespoon sweet paprika
• 1 tablespoon dried oregano
• 1/4 teaspoon ground cinnamon
• 2 onions, diced
• 10 garlic cloves, halved
• 1 tablespoon of ground chipotle pepper
• 1 jalapeno, seeded and chopped
• 1 teaspoon sugar
• 2 tablespoons tomato paste
• 1 (28-ounce) can whole tomatoes, crushed by hand
• 1 can of black beans
• 1 can of kidney beans
• 1/2 cup masa harina
• 3 cups shredded white Cheddar, for garnish
• 2 bunches chopped green onion, for garnish

Preparation

Step 1

In a large soup pot, heat the olive oil. Season the beef shoulder and ground beer all over with salt and pepper, add them to the pot and brown them. As it's browning stir in the chili powder, coriander, cumin, paprika, oregano and cinnamon. Lower the temperature under the meat to "toast" the spices. In a food processor puree the onions, garlic, chipotle pepper powder, jalapeno, tomato paste and sugar and add it to the pot. Increase the heat to medium to steam vegetables a little and sweeten the peppers. Add enough water to cover by 1 inch, about 1 quart, and add tomatoes with their liquid and the beans. Bring to a boil and skim off any foam that rises to the surface. Reduce the heat and simmer until the meat is fork-tender and comes apart with no resistance, about 2 hours. As it cooks down, add more water, if necessary. When done, stir in the masa harina. Take a potato masher and mash the chili so the meat comes apart in shreds. Season with salt and pepper, to taste. Garnish each serving with the shredded Cheddar, chives, and sour cream.