- 3 tablespoons vegetable oil
- 2 large onions, chopped
- 3 pounds beef chuck or boneless short ribs, cut into 1/2-inch cubes
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon crushed red pepper
- 2 teaspoons dried Mexican oregano, crumbled between your fingers
- 3 tablespoons minced garlic
- One 28 ounce can diced or crushed tomatoes
- 2 tablespoons tomato paste
- 6 cups beef stock
- Two 15-ounce can dark red kidney beans, drained and rinsed
- 2 tablespoons masa flour
- 4 tablespoons water
- 1 bag Tortilla Chips, for serving
- 1 1/2 cups grated Monterey Jack cheese, for serving
- Sour cream, for serving
- 1 small jar of pickled jalapeno slices or thinly sliced fresh jalapenos, for serving
- Fresh cilantro sprigs, for serving (see Note below about cilantro stems)
In a large saucepan, heat the vegetable oil. When the oil is hot, add the onions and saute until the vegetables start to wilt, 3 to 5 minutes. Season lightly with salt and cayenne.
Stir in the stew meat, chili powder, cumin, crushed red pepper, and oregano. Brown the meat for 5 to 6 minutes. Stir in the garlic and tomato paste and cook until fragrant, 1 to 2 minutes. Add the tomatoes and beef stock, bring the liquid up to a boil and reduce to a simmer. Simmer the liquid, uncovered and stirring occasionally, until the beef is tender, 1 to 1 1/2 hours. Add the beans and continue to simmer until thickened slightly, about 15 minutes longer. Skim any fat that comes to the surface.
Mix the masa and water together. Slowly stir in the masa slurry and continue to cook until the chili is thick and flavorful, about 30 minutes longer. Season to taste with salt and cayenne.
To serve, place a handful of the chips in each shallow bowl. Spoon the chili over the chips. Garnish with the grated cheese, sour cream, jalapenos, and cilantro.
*Note: If you're a fan of cilantro, we like to add about 1/3 cup of finely chopped cilantro stems to the chili when the tomatoes and broth are added. It adds a fresh, lively note to the deep, rich chili.