Ancho Beef Chili

This is adapted from Bon Appetit; I was on a bit of a chili kick (it probably has something to do with all the cold weather and snow we’ve had) and wanted to try this one out because it looked so hardy and satisfying. I made blue corn cornbread to go along with it and beer was the beverage of choice.

4 T veg oil, divided
4 lbs boneless beef cubes (I bought very small cubes that were labeled as being for chili- about 1/2″ pieces)
2 medium onions, chopped
12 cloves of garlic, chopped
4 T ground ancho chili
2 T ground cumin
1/2 t ground allspice
1/4 t ground cinnamon
1 12-oz. bottle dark beer
1 28-oz. can diced tomatoes in juice (I like the Muir Glen roasted diced tomatoes)
2 t dried oregano
2 t kosher salt
2 T tomato paste
3 T masa (corn flour for tortillas)

Heat 1 T oil in a large Dutch oven over high heat and add 1/3 of the beef. Cook until browned and remove with a slotted spoon (about 3 minutes). Repeat 2 more times.  Reduce heat and add the remaining 1 T oil and the onions. Cook until soft, about 10 minutes. Add garlic and saute for an additional 2 minutes. Add all the spices (not the salt) and the tomato paste and stir until the tomatoes look caramelized and the spices are fragrant- 1 or 2 minutes. Add the beer and stir to scrape up the browned bits on the bottom of the pan. Return the beef along with its juices to the pan and add the tomatoes (with juice), 2 cups of water and the salt. Bring to a boil and reduce the heat to low; simmer gently partially covered for 2 hours. Sprinkle the masa over and simmer a few more minutes until thickened. Serve with garnishes of your choosing:

diced tomatoes
sliced green onion
shredded cheese
chopped cilantro
avocado, diced
pickled or fresh jalapeno
etc. etc. etc… get the idea

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