Jeff's Chili

From one of our pals back east, Jeff's recipe is a quick and easy to make, delicious smooth chili that works with a lot of our wines. Thanks Jeff.

Ingredients

  • Vegetable Oil  ·  5 tablespoons 
  • Pepper, fresh ground  ·  1 teaspoon 
  • Salt  ·  1 teaspoon 
  • Masa Harina  ·  3 tablespoons 
  • Pinto Beans, Rinsed and Drained (1 Can)  ·  15 ounces 
  • Kidney Beans, Rinsed and Drained (1 Can)  ·  15 ounces 
  • Crushed Tomatoes (1 can)  ·  28 ounces 
  • Beef Stock  ·  2 ½  cups 
  • Lager-Style Beer  ·  1 ½  cups 
  • Herbie's Coriander Seed (ground)  ·  2 tablespoons 
  • Herbie's Oregano  ·  1 tablespoon 
  • Herbie's Cumin Seed (ground)  ·  2 tablespoons 
  • Herbie's Chilli Powder  ·  ½ cup 
  • Jalapeño Chili, Seeded and Finely Chopped  ·  1 
  • Garlic Cloves, Minced  ·  8 
  • Large Yellow Onions, Finely Chopped  ·  3 
  • Ground Pork  ·  1 pound 
  • Beef Chuck, Ground For Chili  ·  2 pounds 

Instructions

In a large nonstick fry pan over medium-high heat, warm 1 Tbs. of the vegetable oil. Add half of the beef and cook, stirring occasionally, until browned, 5 to 7 minutes. Transfer to a colander placed over a bowl to drain off the fat. Repeat with 1 Tbs. of the oil and the remaining beef. Drain and set aside.

In a large pot over medium heat, warm the remaining 3 Tbs. oil. Add the onions and sauté, stirring occasionally, until softened, 5 to 7 minutes. Add the garlic and sauté for 1 minute. Add the jalapeño, chili powder, cumin, oregano and coriander, stir until well combined and cook for 1 minute more.

Add the reserved beef, the beer, stock and tomatoes and bring to a gentle simmer. Reduce the heat to medium-low, cover and simmer, stirring occasionally, for about 50 minutes.

Add the kidney and pinto beans and masa harina. Simmer until the chili is slightly thickened, 5 to 7 minutes. Season with salt and pepper and serve in large bowls.

NOTE Masa harina is the traditional flour used to make tortillas, tamales, and other Mexican dishes. Literally translated it means "dough flour," because the flour is made from dried masa, a dough from specially treated corn. Available at most supermarkets.

Do not substitute corn meal or regular corn flour as they are produced from different types of corn and are processed differently. They will not produce the same results. Regular wheat flour also cannot be substituted.

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