Chili con Carne

Name: Chili con Carne
Yield: 4 servings
Ingredients: 1 4 tablespoons vegetable oil, divided; 1 4 pounds well-trimmed boneless beef chuck (from about 5 pounds), cut into 1/2-inch cube; 1 2 medium onions, chopped; 1 1 head of garlic (about 15 cloves), peeled, chopped; 1 1/2 cup ground ancho chiles; 1 2 tablespoons ground cumin; 1 1/2 teaspoon ground allspice; 1 1/4 teaspoon ground cinnamon; 1 1/4 teaspoon ground cloves; 1 1 12-ounce bottle dark beer; 1 1 28-ounce can diced tomatoes in juice; 1 2 teaspoons dried oregano; 1 2 teaspoons coarse kosher salt; 1 2 tablespoons tomato paste; 1 3 tablespoons masa (corn tortilla mix); 1 Coarsely grated sharp cheddar cheese; 1 Chopped green and/or red onion; 1 Chopped fresh cilantro; 1 Diced fresh tomatoes (optional); 1 Sour cream (optional); 1 Ingredient info: Ground ancho chiles are available in the spice section of super markets and at Latin markets. Masa (or masa harina) is sold at super markets and Latin markets.

From the kitchen of Carly

Beef chuck melts into a deep, spiced broth built on ancho chiles, cumin, and warm spices like cinnamon and cloves. Dark beer adds richness while the long braise turns tough cuts impossibly tender. Classic comfort that rewards patience.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

14 tablespoons vegetable oil, divided
14 pounds well-trimmed boneless beef chuck (from about 5 pounds), cut into 1/2-inch cube
12 medium onions, chopped
11 head of garlic (about 15 cloves), peeled, chopped
11/2 cup ground ancho chiles
12 tablespoons ground cumin
11/2 teaspoon ground allspice
11/4 teaspoon ground cinnamon
11/4 teaspoon ground cloves
11 12-ounce bottle dark beer
11 28-ounce can diced tomatoes in juice
12 teaspoons dried oregano
12 teaspoons coarse kosher salt
12 tablespoons tomato paste
13 tablespoons masa (corn tortilla mix)
1Coarsely grated sharp cheddar cheese
1Chopped green and/or red onion
1Chopped fresh cilantro
1Diced fresh tomatoes (optional)
1Sour cream (optional)
1Ingredient info: Ground ancho chiles are available in the spice section of super markets and at Latin markets. Masa (or masa harina) is sold at super markets and Latin markets.

Instructions

Heat 1 tablespoon oil in large pot over medium-high heat. Add 1/3 of beef; sprinkle with salt. Cook until browned, stirring occasionally, about 3 minutes. Using slotted spoon, transfer beef to large bowl. Repeat 2 more times with 2 tablespoons oil and beef.
Reduce heat to medium. Add 1 tablespoon oil and onions. Sauté until soft, 8 to 10 minutes. Add garlic; stir 2 minutes. Add ground anchos, cumin, allspice, cinnamon, and cloves; stir until fragrant, about 1 minute. Add beer; stir 1 minute, scraping up browned bits. Return beef and juices to pot. Add tomatoes with juice, 2 cups water, oregano, and 2 teaspoons coarse salt. Bring chili to boil. Reduce heat to low, cover with lid slightly ajar, and simmer gently until beef is just tender, 1 3/4 to 2 hours. Cool 1 hour, then chill uncovered until cold. Cover; chill overnight.
Spoon fat from chili. Bring chili to simmer over medium heat. Stir in tomato paste. Sprinkle masa over; stir to blend. Simmer uncovered until thickened and beef is very tender, stirring often, and adding more water by 1/4 cupfuls if too thick, about 30 minutes.
Divide chili among bowls. Top with garnishes and serve.