Ingredients: serves 12
1/3 c (approximately) corn oil
6 lb Beef chuck; in 1/2-inch cubes
c Minced onion
1/3 c Minced garlic
3 c (approximately) beef broth
3 c Flat beer
1 1/2 c Water
1/4 c High-quality chili powder or more, to taste
6 lb Tomatoes (three 2 lb. cans) — drained and chopped
1/3 c Tomato paste
1 1/2 tb Minced fresh oregano
3 tb Cumin seed
Salt; to taste
Cayenne pepper; to taste
Masa harina or cornmeal; if needed
1. In a large heavy skillet over moderately high heat, warm three tablespoons of the oil. Brown beef in batches, adding more oil as necessary and transferring meat with a slotted spoon to a large stockpot when well browned. Do not crowd skillet.
2. Reduce heat to moderately low. Add onion and garlic and saute until softened (about 10 minutes). Add to stockpot along with broth, beer, the water, chili powder, tomato, tomato paste and oregano.
3. In a small skillet over low heat, toast cumin seed until fragrant; do not allow to burn. Grind in an electric minichopper or with a mortar and pestle. Add to stockpot.
4. Over high heat, bring mixture to a simmer. Add salt, cayenne, and more chili powder to taste. Reduce heat to maintain a simmer and cook, partially covered, until beef is tender (about 1-1/2 hours). Check occasionally and add more broth if mixture seems dry. If chili is too thin when meat is tender, stir in up to two tablespoons masa harina. Cook an additional five minutes to thicken. Serve hot.
Mendoza Vineyards Gran Reserva Malbec 2011— Argentina. It’s a medium-bodied red, with the right amount of a
Michael Hallisey is Managing Editor of Spotlight Newspapers.