Chili Con Carne

For the Beef

• 3 lbs. boneless beef chuck, cut into chunks. Short rib or ground beef will do too.
• 1 ¼ teaspoons salt
• ¼ teaspoon pepper
• 1/3 cup flour
• Salt/Pepper
• 3 tablespoons olive oil, plus more as needed

Chili

• 12 oz. beer
• 2 tablespoons butter
• 1 yellow onion, diced
• 2 jalapeno peppers, diced
• 1 green bell pepper, diced
• 4 cloves garlic, minced
• 2 tablespoons brown sugar
• 3 tablespoons tomato paste
• 2 teaspoons Worcestershire sauce
• 2 teaspoons hot sauce
• 4 cups beef broth
• 28 oz. crushed tomatoes
• 10 oz. diced tomatoes with green chilies, undrained
• 2 bay leaves
• 16 oz. kidney beans, drained.
• 16 oz. Black beans, drained.

Seasonings

• 3 tablespoons chili powder
• 2 tablespoon cumin
• 2 teaspoons oregano
• 2 tablespoons smoked paprika
• 1/2 teaspoon cayenne pepper
• 1 pinch red pepper flakes

• Add the seasonings to a small bowl. Stir until combined and set aside.
• Pat the meat completely dry and sprinkle with salt, pepper, and 2 teaspoons of the seasoning mixture. (Save the rest of the seasoning for step 5.) Toss to combine. Sprinkle with flour and toss again.
• Heat olive oil in a large Dutch oven or soup pot (4.5 quarts or larger), over medium-high heat. Sear the meat in batches, leaving room around the meat to obtain a crisp sear around the edges. (Otherwise it will steam). Sear each batch for 1- 1 ½ minutes, tossing periodically. Remove and set aside. The middle should be uncooked.
• Add the beer and use a silicone spatula to clean the bottom and the sides of the pot, this will add more flavor to the chili. Let it bubble and reduce by about half, 7-8 minutes. Add butter, onions and peppers and soften for 5 minutes.
• • Add the remaining seasonings, garlic, brown sugar, tomato paste, masa harina, Worcestershire sauce, and hot sauce. Stir to combine and cook for 1-2 minutes.
  • Add the diced tomatoes, crushed tomatoes, beef broth, and bay leaves. Bring to a boil, then reduce heat to low. Add the meat back along with any juices from the plate.
  • Simmer gently for 3 – 3 ½ hours, uncovered. Run a silicone spatula along the bottom of the pot periodically to lift anything that may settle to the bottom. (The chili will start off looking like a soup, but it will thicken and concentrate as it simmers. )
  • Simmer until desired consistency is nearly obtained. Stir in the drained  beans and heat through for 10-15 minutes.
  • Taste and adjust any seasonings as needed. (Wait until it’s done simmering to ensure the flavors have sufficiently melded before making any adjustments.) Feel free to add a little more brown sugar, spice, salt, etc.