This recipe will show you just one of many creative ideas for chili con carne. In the United States, there are many different regional takes on chili con carne. Texas chili, one of America's signature forms of the dish, includes no beans and the chili pepper as its only vegetable; chili verde, on the other hand, uses slow-cooked pork and tomatillos. In its most common form, a chili includes chili powder, onions, garlic, ground beef and cumin. This one adds ancho chilies, beer and masa harina to the mix.
Optional garnishes of red onion, chopped cilantro, jack cheese and sour cream
Take a large pot and heat 1 tbsp. of oil at medium-high heat. Add approximately 1/3 of your beef to the pot and sprinkle with kosher salt. Cook until browned, and then repeat with the rest of your beef, setting it aside once cooked through. Add another tbsp. of oil and saut� your onions until softened. Next, add your garlic and cook for another 3 minutes. Toss in your ground ancho chilies, as well as your cumin, allspice, cinnamon and cloves. Stir and cook for 1 minute and then add your beer and stir for another minute.
Put your beef and its juices back in the pot, and add your tomatoes, oregano and salt. Stir until combined, and then bring the pot to a boil. Lower the heat and allow the chili to simmer. Cover the pot and cook for about 2 hours, or until the beef is tender to your liking. Take the pot off the heat and let it sit for an hour. Cover and refrigerate overnight. The next day, skim off fat from the chili and bring it back to a boil. Feel free to add water if it’s too thick. Add your tomato paste and masa harina, and let it simmer for another 30 minutes.
Serve, garnishing as desired, and enjoy your delicious bowl of chili con carne.