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A Cooking Adventure
with Thom |
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| No Texan worth his or her
ten-gallon hat would put beans in chili. This one's all
beef, calling on beer and freshly ground cumin to give it
distinction. Masa harina, the finely ground corn used for
corn tortillas, is often used to thicken soups or chili. It
is available in Latin markets and some supermarkets. |
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Ingredients
⅓ cup corn oil
6 pounds beef chuck, in ½-inch cubes
1 cup minced onion
⅓ cup minced garlic
3 cups beef broth
3 cups flat beer
1½ cups water
¼ cup chili powder or more, to taste
6 pounds tomatoes, canned, drained and chopped
⅓ cup tomato paste
1½ tablespoons minced fresh oregano
3 tablespoons cumin seed
Salt, to taste
Cayenne pepper, to taste
Masa harina or cornmeal, if needed |
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Cooking Method
In a large heavy skillet over moderately high heat, warm 3
tablespoons of the oil.
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Brown beef in batches, adding more oil as
necessary and transferring meat with a slotted spoon to a large stockpot
when well browned.
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Do not crowd
skillet.
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Reduce heat to moderately low.
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Add onion and garlic and sauté
until softened (about 10 minutes).
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Add to stockpot along with
broth, beer, the water, chili powder, tomato, tomato paste, and oregano.
In a small skillet over low heat, toast cumin seed until fragrant.
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Do
not allow to burn.
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Grind in an electric mini-chopper or with a
mortar and pestle.
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Add to stockpot.
Over high heat bring mixture to a simmer.
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Add salt, cayenne,
and more chili powder to taste.
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Reduce heat to maintain a simmer
and cook, partially covered, until beef is tender (about 1½ hours).
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Check occasionally and add more broth if mixture seems dry.
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If
chili is too thin when meat is tender, stir in up to 2 tablespoons masa
harina.
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Cook an additional 5 minutes to thicken.
Serve chili
hot. |
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