Recipe ingredients
- 2 T. vegetable oil
- 2 large onions, coarsely chopped
- 5 cloves garlic, crushed
- 2 to 2 1/2 lb. lean boneless beef, cut into 1/2-inch cubes
- 3 T. chili powder
- 1 T. paprika
- 1 tsp. crushed dried hot peppers
- 2 tsp. cumin
- 2 tsp. Mexican oregano
- 1 C. hot water
- 1 tsp. salt
- 1 to 2 T. Masa Harina
Recipe method
- In a large Dutch oven heat the oil over medium heat.
- Add the onions and garlic and saute until very lightly browned.
- Add the beef cubes in several batches and brown on all sides.
- When all the beef is browned, add all remaining ingredients except the Masa Harina.
- Bring to a simmer, then cover and cook over low heat for 3 to 4 hours until the meat is very tender.
- If too much of the liquid cooks away, add some more hot water during the cooking.
- Adjust salt and chili powder, adding more to taste if desired.
- To thicken the chili, mix the Masa Harina with a little cold water, then add this to the chili while it is still simmering.
- Cook the chili 10 to 15 minutes longer.
- Serve the chili in bowls with saltines and cooked pinto beans on the side.
Other tex mex recipes:
Texas red recipe
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