Tex-Mex Chili

Photo by Laurie Smith
Ingredients
- 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...
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