Tex-Mex Chili

Tex-Mex Chili
Photo by Laurie Smith


  • 3 Tbs. masa harina
  • 2 Tbs. ground pasilla powder
  • 1 dried chipotle chile, seeded
  • 3 Tbs. vegetable oil
  • 2 Tbs. fresh oregano leaves or 1 Tbs. dried
  • 1 Tbs. cumin seeds
  • ½ large yellow onion, chopped
  • + 9 more ingredients
    • 1 bottle (12 oz.) dark beer, such as Negra Modelo
    • 1 dried New Mexico red chile
    • 1-½ tsp. coriander seeds
    • 3 lb. beef chuck, cut into ½-inch cubes
    • 2 lb. tomatoes (fresh or canned), seeded and chopped
    • 5 fresh jalapeños (preferably red), stemmed, seeded, and chopped
    • 1 oz. unsweetened chocolate
    • 8 cloves garlic, chopped
    • 4 cups water or homemade or low-salt canned chicken stock

Heat a small, heavy skillet over medium-high heat. Add the cumin and coriander and toast, giving the pan an occasional shake, until the seeds are fragrant, about 5 minutes. Grind the seeds in a spice grinder or crush them in a mortar and pestle. In the same hot pan, toast the fresh oregano, if us...

View full recipe at Fine Cooking


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