Chili Con Carne (colorado

I got the basic recipe from a book called Authentic Indian-Mexican Recipes by William Hardwick ( a very good book and very cheap about £2 or $4) and added a few optional extras.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 2  lbs  chuck steaks (cubed)
• 4  fresh chilies (chopped)
• 1  cup beef broth (see method)
• 6  tomatoes, chopped
• 1  large onion (finely chopped)
• 6  coriander seeds
• 1⁄4 teaspoon garlic powder
• 1  teaspoon salt
• 1  teaspoon Mexican oregano
• 1  teaspoon cumin seed
• 1 (15 ounce) can pinto beans (follow the instructions on packet if using dried beans) (optional)
• 3 1⁄2 fluid ounces  tequila (optional)
• 2  ounces masa harina, to thicken (optional)
•  olive oil (for cooking)

Directions

1. Boil the meat until tender. Save the liquid (broth) for later on.
2. Saute the onion in the olive oil and add the beef to brown.
3. Add all the other ingredients and simmer for at least 30 minutes with the pot covered.
4. Add the Masa Harina to thicken if required.