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| Beef Chili With Masa Harina |
Hits: 28 |
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| Date Added: |
February 29, 2008 |
| Calories: |
464 |
| Serves: |
10 |
| Prep. Time: |
0:00 |
| Category: |
Soups / Stews, Main Dish |
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| Ingredients: |
5 tablespoons vegetable oil
3 pound beef chuck
3 large yellow onions
8 garlic cloves
1 jalapeño chili
1/2 cup chili powder
2 tablespoons ground cumin
1 tablespoon ground oregano
2 teaspoon ground coriander
1 1/2 cups lager-style beer
2 1/2 cups beef stock
1 can crushed tomatoes - (28 oz)
1 can kidney beans - (15 oz)
1 can pinto beans
3 tablespoons masa harina
Salt
Freshly-ground black pepper
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| Directions: one line for each direction. When saved the lines will be numbered. |
- In a large nonstick fry pan over medium-high heat, warm 1 tablespoon 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 tablespoon of the oil and the remaining beef. Drain and set aside.
- In a large pot over medium heat, warm the remaining 3 tablespoons 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.
- This recipe yields 8 to 10 servings.
- Comments: There are as many versions of chili as there are chili cooks. This one includes a signature flavor of the American Southwest: masa harina. The Mexican corn flour used for making tortillas and tamales, masa harina is made by grinding corn kernels that have been simmered in a slaked lime solution and then dried. It is sold in well-stocked food stores and in Latin markets. Added to the chili near the end of cooking, masa harina thickens the liquid slightly, giving it body, and imparts a subtle corn flavor.
- Grind the meat yourself or ask the butcher to grind it fresh for chili, using the large holes of a meat grinder to give it a coarse texture. Accompany the chili with small bowls of sour cream, salsa, shredded cheddar cheese and chopped green onions.
Notes:
Recipe adapted from Williams-Sonoma Collection Series, Soup, by Diane Rossen Worthington (Simon & Schuster, 2001) |
| Nutrition Facts |
| Servings Per Recipe: 10 |
| Amount Per Serving |
| Calories: 464 |
Calories from Fat 57.6% |
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| Total Fat |
30g |
| Cholesterol |
79mg |
| Sodium |
665mg |
| Carbohydrate |
22g |
| Dietary Fiber |
8g |
| Protein |
27g |
| Points 11 |
| Exchanges: 1 Grain(Starch) |
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| Rating: () |
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Added On: February 29, 2008 |
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| * Williams-Sonoma at http://www.williams-sonoma.com |
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