Directions |
Step |
Action |
1 |
butcher meat well into 3/4 inch-ish hunks, removing as much gristle and silver skin as you can |
2 |
In mixing bowl, toss beef with 3 tbs kosher salt |
3 |
In skillet, brown beef in batches. you want to develop nice browning on all parts of the beef (1-2 minutes per side) don’t shortchange this step |
4 |
As beef gets done, evac to other mixing bowl |
5 |
Turn down heat to medium low in skillet and add onions, cook five minutes |
6 |
Add jalepenos, cook five more minutes |
7 |
Add garlic, cook one minute |
8 |
Add mex oregano, cook one minute |
9 |
Add tomato paste, cook two minutes |
10 |
Add 1/2 cup of the chicken stock, scrape up any brown bits |
11 |
Carefully, evac contents of skillet into stock pan |
12 |
Add in three quarters of the chile paste |
13 |
Turn heat to medium, stir to combine everything |
14 |
Add in crushed tomato, beer, 4 cups of chicken stock, cumin, coriander, bay, soy |
15 |
Stir well |
16 |
Taste, you will need to add salt now. If you think it is too thick, add more chicken stock. If you want more chile flavor, add more paste. |
17 |
Mix masa harina in bowl with warm water, stir, and add to chili |
18 |
Bring chili to a boil and reduce heat to low. |
19 |
For the next 30 minutes, skim excess oil from chili every 5 minutes and stir |
20 |
Cook for 2-3 hours partially covered. Chili is done when meat is fall apart tender |
21 |
Eat! serve with scallions, cilantro, cheddar, beans on the side, and saltines |
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