Texas Chili con Carne

Ingredients

• 3 lbs beef chuck, cut into 1/2-inch cubes
• 2 tbsp vegetable oil
• 1 onion, diced
• 4 cloves garlic, minced
• 3 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 3 dried ancho chiles, rehydrated and pureed
• 2 cups beef stock
• 1 (14.5 oz) can diced tomatoes
• 1 tbsp masa harina, mixed with water
• Salt, to taste
• Shredded cheddar and chopped onion, for serving

Instructions

1. 1Brown the beef in batches in oil in a large Dutch oven; set aside.
2. 2Sauté onion in the same pot until softened, then add garlic, chili powder, cumin, and oregano.
3. 3Stir in the ancho chile puree and cook 2 minutes until fragrant.
4. 4Return beef to the pot with stock and diced tomatoes.
5. 5Cover and simmer 1 1/2 to 2 hours, stirring occasionally, until beef is fork-tender.
6. 6Stir in the masa harina slurry and simmer 10 minutes to thicken.
7. 7Season with salt and serve topped with cheddar and onion.

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