Yield: 12 Servings

Ingredients

1/3 c (approximately) corn oil
6 lb Beef chuck; in 1/2-inch
Cubes

Instructions

c Minced onion 1/3 c Minced garlic 3 c (approximately) beef broth 3 c
Flat beer 1 1/2 c Water 1/4 c High-quality chili powder, Or more -- to
taste 6 lb Tomatoes (three 2 lb. cans) Drained and chopped 1/3 c Tomato
paste 1 1/2 tb Minced fresh oregano 3 tb Cumin seed Salt -- to taste
Cayenne pepper -- to taste Masa harina or cornmeal -- If needed 1. In a
large heavy skillet over moderately high heat, warm 3 tablespoons of the
oil. Brown beef in batches, adding more oil as necessary and transferring
meat with a slotted spoon to a large stockpot when well browned. Do not
crowd skillet.

2. Reduce heat to moderately low. Add onion and garlic and saute until
softened (about 10 minutes). Add to stockpot along with broth, beer, the
water, chili powder, tomato, tomato paste, and oregano.

3. In a small skillet over low heat, toast cumin seed until fragrant; do
not allow to burn. Grind in an electric minichopper or with a mortar and
pestle. Add to stockpot.

4. Over high heat bring mixture to a simmer. Add salt, cayenne, and more
chili powder to taste. Reduce heat to maintain a simmer and cook, partially
covered, until beef is tender (about 1-1/2 hours). Check occasionally and
add more broth if mixture seems dry. If chili is too thin when meat is
tender, stir in up to 2 tablespoons masa harina. Cook an additional 5
minutes to thicken. Serve chili hot.