Beef Chili With Masa Harina

1. 1

   In a large nonstick fry pan over medium-high heat, warm 1 Tbs. of the vegetable oil. Add half of the beef and cook, stirring occasionally, until browned, 5 to 7 minutes. Transfer to a colander placed over a bowl to drain off the fat. Repeat with 1 Tbs. of the oil and the remaining beef. Drain and set aside.

2. 2

   In a large pot over medium heat, warm the remaining 3 Tbs. oil. Add the onions and saute, stirring occasionally, until softened, 5 to 7 minutes. Add the garlic and saute for 1 minute. Add the jalapeno, chili powder, cumin, oregano and coriander, stir until well combined and cook for 1 minute more.

3. 3

   Add the reserved beef, the beer, stock and tomatoes and bring to a gentle simmer. Reduce the heat to medium-low, cover and simmer, stirring occasionally, for about 50 minutes.

4. 4

   Add the kidney and pinto beans and masa harina. Simmer until the chili is slightly thickened, 5 to 7 minutes. Season with salt and pepper and serve in large bowls. Serves 8 to 10.

* Per serving · 4 servings · Values may vary.