Chili Con Carne

Name: Chili Con Carne
Prep time: 1 h
Cook time: 12 h
Total time: 13 h
Yield: 8 serving(s)
Ingredients: 4 tablespoons vegetable oil; 4 lbs well-trimmed boneless beef chuck, cut into 1/2-inch cubes; 2 medium onions; 1 head garlic, chopped; 1/2 cup ground ancho chili; 2 tablespoons ground cumin; 1/2 teaspoon ground allspice; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1 (12 ounce) bottle dark beer; 1 (28 ounce) can diced tomatoes; 2 teaspoons oregano; 2 teaspoons coarse kosher salt; 2 tablespoons tomato paste; 3 tablespoons masa harina flour; coarsely grated cheddar cheese; chopped green onions, and or red onion; chopped fresh cilantro; diced fresh tomato (optional); sour cream (optional)

Submitted by mcp9n

"A traditional Texan Chili con Carne with super rich flavor. This will win chili cook offs. Doesn't call for beans, but I've put some in at times."

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Ready In:: 13hrs
Ingredients:: 20
Serves:: 8

ingredients

4 tablespoons vegetable oil
4 lbs well-trimmed boneless beef chuck, cut into 1/2-inch cubes
2 medium onions
1 head garlic, chopped
¹⁄₂ cup ground ancho chili
2 tablespoons ground cumin
¹⁄₂ teaspoon ground allspice
¹⁄₄ teaspoon ground cinnamon
¹⁄₄ teaspoon ground cloves
1 (12 ounce) bottle dark beer
1 (28 ounce) can diced tomatoes
2 teaspoons oregano
2 teaspoons coarse kosher salt
2 tablespoons tomato paste
3 tablespoons masa harina flour
coarsely grated cheddar cheese
chopped green onions, and or red onion
chopped fresh cilantro
diced fresh tomato (optional)
sour cream (optional)

directions

Heat 1 tbsp oil in large post 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 tbsp oil and onions. Saute until soft, 8 - 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 tomatos with juice, 2 cups water, oregano, and 2 tsp coarse salt. Bring chili to a boil. Reduce the heat to low, cover with lid slightly ajar, and simmer gently until beef is tender, 1 3/4 to 2 hours. Cool 1 hour, then chill uncovered until cold. Cover; chill over night.
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.