Texas Chili Con Carne

• 3 lbs beef chuck roast, cut into 1/2 inch cubes
• 1/4 cup chili powder
• 1 tbsp ground cumin
• 1 tbsp dried oregano
• 4 cloves garlic, minced
• 1 large onion, diced
• 2 cups beef broth
• 12 oz beer (lager or amber ale)
• 2 tbsp vegetable oil
• 2 tbsp masa harina (corn flour) for thickening

Instructions

1. 1

   Heat vegetable oil in a large Dutch oven over high heat.

2. 2

   Working in batches, sear the beef cubes until browned on all sides. Remove beef and set aside.

3. 3

   Reduce heat to medium. Add the diced onion to the pot and sauté until soft, about 5 minutes. Add minced garlic and cook for 1 minute.

4. 4

   Stir in the chili powder, cumin, and oregano. Toast spices for 1 minute until fragrant.

5. 5

   Pour in the beer to deglaze the pot, scraping up any browned bits from the bottom.

6. 6

   Return the beef and accumulated juices to the pot. Add beef broth. Bring to a boil.

7. 7

   Reduce heat to low, cover, and simmer for 2 to 2.5 hours until the beef is very tender.

8. 8

   If needed, mix masa harina with a little water to make a slurry and stir into the chili to thicken. Simmer for another 10 minutes uncovered.

9. 9

   Taste and season with salt and pepper before serving.