Spicy Chili Making Guide

Ingredients

1 ½ tablespoons olive oil

1 ½ pounds beef shoulder, cut into large cubes

Sea salt and freshly ground black pepper

1 tablespoons ancho chili powder

1/2 tablespoons ground coriander

1/2tablespoon ground cumin

1/2tablespoon sweet paprika

1/2 tablespoon dried oregano

1/8 teaspoon ground cinnamon

1 onions, diced

5 garlic cloves, halved

1 ½ canned chipotle peppers in adobo, chopped

1/2 jalapeno, seeded and chopped

1/2 teaspoon sugar

1 tablespoons tomato paste

1/2 (28-ounce) can whole tomatoes, crushed by hand

1/4 cup masa harina

1 ½ cups shredded white Cheddar, for garnish

1 bunches chopped chives, for garnish

3/4 cups sour cream, for garnish

Directions

1) In a large soup pot, heat the olive oil.

2) Season the beef shoulder all over with salt and pepper, add it to the pot

and brown it.

3) As it's browning stir in the chili powder, coriander, cumin, paprika,

oregano and cinnamon. Lower the temperature under the meat to "toast"

the spices.

4) In a food processor puree the onions, garlic, chipotle peppers, jalapeno,

tomato paste and sugar and add it to the pot. Increase the heat to medium

to steam vegetables a little and sweeten the peppers.

5) Add enough water to cover by 1 inch, about 1 quart, and add tomatoes

with their liquid.

6) Bring to a boil and skim off any foam that rises to the surface.

7) Reduce the heat and simmer until the meat is fork-tender and comes

apart with no resistance, about 2 hours.

8) As it cooks down, add more water, if necessary. When done, stir in the

masa harina.

9) Take a potato masher and mash the chili so the meat comes

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