How to make it

  • 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 of 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: Accompany the chili with small bowls of sour cream, salsa, shredded cheddar cheese and chopped green onions.

Reviews & Comments 2

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    " It was excellent "
    brianna ate it and said...
    Chili is one of my favorites & this recipe sure sounds good. I will be trying this out soon. Thanks for sharing it
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  • wynnebaer 9 years ago
    Just discovered masa harina and love cooking with it...Thanks...:)
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