Chili Con Carne - Our Way

Though the majority or our recipes are fast and easy. Sometimes you just can't rush perfection. Try this hearty, rich stew and savor the deep, richness of all the flavors combined.

Ingredients
  • ​4 Tbs vegetable oil, divided
  • 4 lbs (after trimming) beef chuck roast, cut into 1/2 inch cubes
  • 2 medium onions
  • 1 jar Amalia's Cocina Tamale Sauce
  • 1 small, dark beer (10oz)
  • 1 28-oz can diced tomatoes in juice
  • 2 tsp salt
  • 3 Tbs tomato paste
  • 3 tbs masa (corn tortilla mix or masa harina)


Garnish:

  • Coarsely grated sharp cheddar cheese
  • Chopped scallions
  • Chopped fresh cilantro
  • Sour cream

Directions

Heat 1 tablespoon oil in large pot over medium-high heat. Add 1/3 beef; sprinkle with salt. Cook until browned, stirring occasionally, about 3 minutes. Using slotted spoon, transfer beed to large bowl. Repeat two more times with 2 tablespoons oil and beef.

Reduce heat to medium. Add 1 tablespoon oil and onions. Saute until soft, 8-10 minutes. Add jar of sauce and stir, add beer, stir 1 minute scraping sides of pot. Add tomatoes with juice, 2 cups water, 2 teaspoons salt. Reduce heat to low, cover with lid slightly ajar and simmer gently until beef is just tender, 1-3/4-2 hours. Cool 1 hour, then chill uncovered until cold. Cover; chill overnight.

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 between bowls and garnish as you like. Enjoy!

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