Tex-Mex Chili

1 tablespoon cumin seeds

1 /2 teaspoon coriander seeds

2 tablespoons fresh oregano leaves or 1 tablespoon dried

3 tablespoons vegetable oil

3 lb. beef chuck, cut into 1/2-inch cubes

1/2 large yellow onion, chopped

8 cloves garlic, chopped

5 fresh jalapenos (preferably red), stemmed, seeded, and chopped

3 tablespoons masa harina

2 tablespoons ground pasilla powder

2 lb. tomatoes (fresh or canned), seeded and chopped

1 dried chipotle chile, seeded

1 dried New Mexico red chile

1 bottle (12 oz.) dark beer, such as Negra Modelo

1 oz. unsweetened chocolate

4 cups water or homemade or low-salt canned chicken stock




Toast and grind the cumin and coriander, and toast the fresh oregano (don’t toast dried oregano).


In a large, heavy-based skillet, Dutch oven, or stockpot, heat the oil until very hot. Brown the meat in the oil in batches (add more oil to the pan as needed), being careful not to crowd the pan or the meat will stew in its own juices and not brown. Transfer the browned meat from the pan to a plate lined with paper towels. Don’t clean the skillet after browning the meat.


To the same skillet, add the onion, garlic, jalapenos, masa harina, pasilla powder, the toasted ground cumin and coriander, and toasted (or dried) oregano. Stir over medium-high heat until the onion begins to soften, 5 to 8 min. Return the meat to the skillet; add the tomatoes, whole dried chiles, beer, chocolate, and water or stock. Simmer until the meat is fork-tender, about 1 1/2 hours. Remove the whole chiles before serving.










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Nutrition Facts

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Yields 5 cups; serves 4
Facts per Serving


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Calories: 810 Fat: 37g Carbohydrates: 34g
Cholesterol: 234mg Sodium: 195mg Protein: 83g
Fiber: 8g % Cal. from Fat: 41% % Cal. from Carbs: 17%