Chili Con Carne

A traditional Texan Chili con Carne with super rich flavor. This will win chili cook offs. Doesn't call for beans, but I've put some in at times.

• Ready In: 13 hrs
• Serves: 8

Ingredients

• 4  tablespoons  vegetable oil
• 4  lbs  well-trimmed boneless beef chuck, cut into 1/2-inch cubes
• 2  medium onions
• 1  head garlic, chopped
• 1⁄2 cup  ground ancho chili
• 2  tablespoons ground cumin
• 1⁄2 teaspoon ground allspice
• 1⁄4 teaspoon ground cinnamon
• 1⁄4 teaspoon ground cloves
• 1 (12 ounce) bottle dark beer
• 1 (28 ounce) can diced tomatoes
• 2  teaspoons oregano
• 2  teaspoons  coarse kosher salt
• 2  tablespoons tomato paste
• 3  tablespoons masa harina flour
•  coarsely grated cheddar cheese
•  chopped  green onions, and or  red onion
•  chopped fresh cilantro
•  diced fresh tomato (optional)
•  sour cream (optional)

Directions

1. Heat 1 tbsp oil in large post over medium high heat. Add 1/3 of beef; sprinkle with salt. Cook until browned, stirring occasionally, about 3 minutes. Using slotted spoon, transfer beef to large bowl. Repeat 2 more times with 2 tablespoons oil and beef.
2. Reduce heat to medium. Add 1 tbsp oil and onions. Saute until soft, 8 - 10 minutes. Add garlic; stir 2 minutes. Add ground anchos, cumin, allspice, cinnamon, and cloves; stir until fragrant, about 1 minute. Add beer; stir 1 minute, scraping up browned bits. Return beef and juices to pot. Add tomatos with juice, 2 cups water, oregano, and 2 tsp coarse salt. Bring chili to a boil. Reduce the heat to low, cover with lid slightly ajar, and simmer gently until beef is tender, 1 3/4 to 2 hours. Cool 1 hour, then chill uncovered until cold. Cover; chill over night.
3. Spoon fat from chili. Bring chili to simmer over medium heat. Stir in tomato paste. Sprinkle masa over; stir to blend. Simmer uncovered until thickened and beef is very tender, stirring often, and adding more water by 1/4 cupfuls if too thick, about 30 minutes.
4. Divide chili among bowls. Top with garnishes and serve.