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Prize-Winning Chili


INGREDIENTS
  1. 3/4 cup Masa Harina
    1/2 to 1 tablespoon salt, depending on taste
    1/2 teaspoon black pepper
    3 pounds beef, cut into 1/2 inch cubes
    3 tablespoons vegetable oil
    3 medium onions, chopped
    6 large cloves garlic, minced
  2. 2 Serrano or jalapeño chiles, minced
    1 dried chipotle chile pod
    3 ancho chile pods
    1 dried New Mexico chile pod
    4 New Mexico chiles, roasted, peeled and seeded
    6 cups beef broth
    1 tablespoon ground cumin
DIRECTIONS
  1. Remove stems, seeds, and veins from dried chiles. Place both dried and roasted chiles and 1 1/2 cups of broth in a saucepan. Boil 5 minutes, then steep 15 minutes.
  2. Combine Masa Harina, salt and pepper in a paper bag. Add meat to bag and shake to coat.
  3. Place oil in a Dutch oven or heavy pot. Heat at high temperature until oil almost just starts to smoke. Add meat, stirring constantly to prevent sticking. Add onions, garlic and jalapeños or serranos. Cook and stir until soft.
  4. Add 4 1/2 cups of beef broth and bring to a boil. Reduce heat and simmer. Purée all the peppers and liquid in a food processor or blender. Add purée to meat and stir. Cover and simmer 2 to 3 hours, or until meat is tender.
  5. Add cumin. Add salt to taste. If needed, thicken with additional Masa Harina and a little water.

Chili Trivia:


  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases

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