Stephanie Smith’s Chili
Ingredients
| Ingredient | Quantity |
|---|---|
| Ro-Tel Mexican diced tomatoes | 2 10-ounce cans, 3 14-ounce cans, 2 Tablespoons, 1 1/2 pounds, 1 1/2 pounds, 1 medium, 3 cloves, 3 Tablespoons, 3 Tablespoons, 1 Tablespoon, 3 Tablespoons, 1 teaspoon, 1 teaspoon, 1/2 teaspoon, 2 teaspoons, 1/2 teaspoon (add more if you want more heat), 1 12-ounce bottle, 1 7-ounce can, 1 medium, 2 30-ounch cans, 4 Tablespoons, 4 Tablespoons |
| Beef Broth | |
| Vegetable Oil | |
| Lean Ground Chuck | |
| Chuck Steak | |
| Onion, diced | |
| Garlic, diced | |
| Chili Powder | |
| Ancho Chili Powder | |
| Cumin | |
| Unsweetened Cocoa Powder | |
| Dry Mustard | |
| Espresso Powder | |
| Cinnamon | |
| Salt | |
| Ground Red Pepper | |
| IPA Beer | |
| Ortega Diced Green Chilis | |
| Green Bell Pepper, diced | |
| Sun Vista Pinto Beans, drained and rinsed | |
| Corn Flour (masa harina) | |
| Wondra |
Directions
Drain tomatoes, reserving liquid. Set tomatoes aside. Combine tomato liquid and beef broth to a large Dutch oven. Bring to boil, and then reduce to a simmer.
Add oil to a hot, large sauté pan with ground beef. Stir, breaking up clumps, until browned thoroughly for 4 to 5 minutes. Add chopped onion to the meat. Cook onion with meat 5 to 6 minutes. Add garlic and cook 1 minute more. Add to broth.
Trim fat from chuck steak and cut into 1/2″ x 1/2″ cubes. Add beef to pan and sear until browned. Drain and add meat to broth.
Deglaze the sauté pan with a little cold water and scrape up any browned bits from the bottom of the pan.
Transfer these bits to the Dutch oven.
Simmer meat and broth mixture, covered, over low heat for 2 hours, stirring occasionally.
Stir in spices, beer, green chilis, bell pepper and beans. Continue to cook, covered, 1 hour, stirring occasionally.
Stir in reserved tomatoes to Dutch oven and cook for an additional 15 minutes.
Remove lid and reduce liquid if needed.
Add masa harina, Wondra and 8 tablespoons water to a glass jar with lid and shake vigorously until blended.
Slowly add about 4 tablespoons of the chili broth to the masa harina, stirring to temper. Add about half of the tempered mixture to the chili and stir to combine. Add more if needed to get the thickness desired.
Continue to cook, covered, over low heat for an additional 10 minutes, stirring occasionally. (Do not allow mixture to boil.)
Serve, mixture should be thick and creamy.