Prep 20 mins
Cook 3 hrs
Despite the name, this not a *hot* chili; rather, it's full of flavor (and a rich, beautiful color) from pure ground New Mexico and Ancho chile powders. I really like the addition of the masa harina, too, not just for thickening but for that delicious corn flavor. This recipe is from one of those firefighter recipe sites, and tweaked a bit.
- 1 1⁄2 tablespoons olive oil (to brown the meat)
- 1 1⁄2 lbs lean stewing beef
- 2 cups chopped onions
- 4 cloves garlic, minced
- 1 tablespoon chili powder, blend (your standard stuff in a jar)
- 1 tablespoon new mexico chile powder
- 2 tablespoons dried ancho chile powder
- 1 tablespoon paprika
- 1 tablespoon ground cumin
- 1 bay leaf
- 1 cup chicken broth
- 1 (14 ounce) can diced tomatoes (do not drain)
- 1 (12 ounce) bottle beer
- 1 (14 ounce) can black beans or 1 (14 ounce) can kidney beans, drained and rinsed
- 1⁄2 cup fresh cilantro, chopped
- 2 tablespoons fresh lemon juice
- 2 tablespoons molasses
- 1 teaspoon dried oregano
- 3⁄4 teaspoon dried thyme
- masa harina, enough to thicken,to taste
- In a large soup pot, heat the oil and brown the stew beef.
- Add the onions and garlic and cook for about 5 minutes, then add the chili powder, the New Mexico and Ancho chile powders, paprika, cumin and bay leaf; cook, stirring frequently, another 5 minutes.
- Add the broth, tomatoes and beer and simmer, covered, for 2 hours.
- Add the beans, cilantro, lemon juice, molasses, oregano and thyme and simmer another 30 minutes.
- Stir in enough masa harina (to which a little water has been added to make it blend well) to thicken and simmer just long enough to absorb the masa and thicken up a bit.
- Serve with chopped onion, some grated Cheddar cheese and some fresh cilantro.