Recipe Name

Ingredients

1.5-2 lbs beef stew meat or chuck roast
4 tbsp chili powder
2 cloves garlic, minced
2-4 tbsp masa harina flour
4 tbsp vegetable oil, lard, tallow, or other cooking oil
1 large onion, chopped
1 tbsp salt
1 qt hot water or beef broth

Instructions

1. Cut the chuck roast into small chunks if using a roast instead of stew meat. 2. Heat the cooking oil in a large pot or dutch oven. Sautee the onions until tender. Season the onions with salt, then add the meat until browned. Add the garlic and sautee for a minute, until translucent and aromatic. 3. Add the hot water or broth. Scrape the bottom of the pot to work anything stuck free. Add in your chili powder and simmer for 30 minute covered. 4. Uncover and continue to simmer for another 30 minutes or more until the meat is tender. 5. Add the masa harina flour to thicken your chili. Add it in small batches so you reach your desired consistency without it becoming too thick. Add more salt if need be, then serve.

Notes!

You can also use dried Guajillo, pasilla, and ancho chiles instead of chili powder. Use 3 of each kind of pepper, snip the stems off and shake out the seeds. Boil a small pot of water and soak the dried chiles to rehydrate and soften up. Once soft, transfer to a blender with a couple of cups of water and blend until smooth. Add only half the water you normally would at step 3 and add the blended chile mixture when you would normally add the chile powder.