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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: SAVEUR
Servings: 6
Texas chili doesn't get any better than this fiery-hot version.
4 pounds beef chuck, trimmed and cut into ½ inch cubes
Kosher salt and freshly ground pepper, to taste
4 tablespoons canola oil
5 medium onions, chopped
5 cloves garlic, finely chopped
2 6 ounce cans tomato paste
4 tablespoons dried oregano
3 tablespoons chili powder
4 teaspoons ground chile pequín or cayenne pepper
1 tablespoon sweet paprika
1 tablespoon Tabasco
1 teaspoon ground cumin
4 tablespoons masa harina
Season beef with salt and pepper. Heat oil in a 6 quart. pot over high heat. Working in 4 batches, brown beef, about 3 minutes per batch. Using a slotted spoon, transfer beef to a plate.
Add onions and garlic and cook until lightly browned, about 5 minutes. Return beef to pot and stir in tomato paste. Cook, stirring frequently and scraping bottom of pot with a wooden spoon, until tomato paste is caramelized, about 12 minutes. Add oregano, chili powder, chile pequín, paprika, Tabasco, and cumin. Cook, stirring frequently, for 1 minute.
Add 5 cups water and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until meat is tender, about 2 hours. Stir in masa harina and season with salt. Simmer, stirring, until thickened, about 5 minutes.