2 tablespoons vegetable oil
2 large onions, coarsely chopped
3 cloves garlic, crushed
2 to 2 1/2 pounds lean boneless beef, cut into 1/2-inch cubes or coarse ground
beef
3 tbs chili powder
1 tsp crushed dried hot peppers
2 tbs cumin
2 tbs Mexican oregano
1 cup hot water or 1 cup tomato sauce
Salt & pepper
1 to 2 tablespoons Masa HarinaŽ or flour
In a large Dutch oven heat the oil over medium heat. Add the onions and
garlic and sauté 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 HarinaŽ. 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 HarinaŽ with a little cold water, then
add this to the chili while it is still simmering. Cook the chili 10 to 15
minutes longer.