Rancho Gordo Chili con Carne

Ingredients

• 1/4 cup olive oil
• 2 to 3 lbs. chuck roast, cut into 1/2- to 1-inch cubes
• 2 white onions, chopped
• 4 to 6 garlic cloves, minced
• 1 tbsp Mexican oregano
• 1/4 to 1/2 cup chile powder [used Hatch red chile powder]
• 1 tsp ground cumin
• Salt
• 3 cups water
• 1 bottle Negro Modelo (or other dark beer)
• 1 to 2 cups cooked, drained pinto or other red bean
• 1 tbsp masa harina

Method

1. In a stock pot, heat the oil over medium heat. Brown the meat pieces, removing them as they brown.
2. When all the pieces are browned and seared, lower the heat and sate the onions and garlic until soft. Add the oregano, chile powder, cumin, and salt. Fry the spices for a few minutes and then slowly add the water and then the beer. Bring to a boil and then reduce heat to low. Add the meat back to the pot and allow to simmer gently for about 2 hours, stirring occasionally.
3. Add the beans. Cook for another 10 minutes or so. The texture should be somewhat soupy but if the liquid is too thin, dissolve the masa harina in about 1/2 cup of water. Stir well to avoid any lumps. Slowly tricle the liquid into the chili. Cook on low for another 15 minutes or so.
4. Ladle out hot with garnishes of raw chopped onion, chopped cilantro, chile powder, etc. Serve with hot flour tortillas, buttermilk biscuits, or your favorite cornbread.

Source

Rancho Gordo Bean Club News, 1st quarter 2022.