Chili con Carne

• servings: 8 items
• total time: 11 hours 45 minutes

Ingredients

4 tablespoons vegetable oil, divided

4 pounds well-trimmed boneless beef chuck (from about 5 pounds), cut into 1/2-inch cube

2 medium onions, chopped

1 head of garlic (about 15 cloves), peeled, chopped

1/2 cup ground ancho chiles

2 tablespoons ground cumin

1/2 teaspoon ground allspice

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1 12-ounce bottle dark beer

1 28-ounce can diced tomatoes in juice

2 teaspoons dried oregano

2 teaspoons coarse kosher salt

2 tablespoons tomato paste

3 tablespoons masa (corn tortilla mix)

Coarsely grated sharp cheddar cheese

Chopped green and/or red onion

Chopped fresh cilantro

Diced fresh tomatoes (optional)

Sour cream (optional)

Ingredient info: Ground ancho chiles are available in the spice section of super markets and at Latin markets. Masa (or masa harina) is sold at super markets and Latin markets.

Directions

Heat 1 tablespoon oil in large pot over medium-high heat. Add 1/3 of beef; sprinkle with salt. Cook until browned, stirring occasionally, about 3 minutes. Using slotted spoon, transfer beef to large bowl. Repeat 2 more times with 2 tablespoons oil and beef.

Reduce heat to medium. Add 1 tablespoon oil and onions. Sauté until soft, 8 to 10 minutes. Add garlic; stir 2 minutes. Add ground anchos, cumin, allspice, cinnamon, and cloves; stir until fragrant, about 1 minute. Add beer; stir 1 minute, scraping up browned bits. Return beef and juices to pot. Add tomatoes with juice, 2 cups water, oregano, and 2 teaspoons coarse salt. Bring chili to boil. Reduce heat to low, cover with lid slightly ajar, and simmer gently until beef is just tender, 1 3/4 to 2 hours. Cool 1 hour, then chill uncovered until cold. Cover; chill overnight.

Spoon fat from chili. Bring chili to simmer over medium heat. Stir in tomato paste. Sprinkle masa over; stir to blend. Simmer uncovered until thickened and beef is very tender, stirring often, and adding more water by 1/4 cupfuls if too thick, about 30 minutes.

Divide chili among bowls. Top with garnishes and serve.