I have been making this chili for family and friends for years. We traditionally have "Tex-Mex" cuisine for Chrismas Eve dinner. Tamales (traditional in South Texas) and Queso are served along side our chili con carne. Cornbread is served with the Chili Con Carne for the football games. This chili is also great over cheese enchiladas. I recomend you cook the chili all day or overnight in a crock pot. The longer you allow all of these spices to marry, the happier the chili will be! Remember this about South Texas; beans are a separate side dish. No beans please in our Chili!
1Cut sirloin into 1" cubes. Remove & discard fat (you do not want chewy bits of fat in your chili). For cutting ease: freeze the meat for apporximately 30 minutes prior to cutting.
2While meat is in freezer. In a 2 quart cooking pot; heat water to a simmer.
3In a small bowl combine the following ingredients; dehydrated onion, red chili powder, garlic powder, cumin and mexican oregano.
4Season the cubed meat with the salt and pepper.
5Add the vegetable oil to a hot Dutch Oven.
6Brown the seasoned meat until no longer pink in the Dutch Oven. Do not drain the meat.
7Add the masa harina to the browning meat and continue browning 2-3 additional minutes.
8Stir in the dry ingredients from step 3.
9Add the simmering water to the seasoned meat in the Dutch Oven. Stir well.
10Add the bay leaf and bring to a boil.
11Once you have it to a boil; lower the heat, cover and simmer. Stirring occassionally.
12Basically this chili will be ready to eat in about 4 hours. But for the best results; start this chili the evening before and let it cook low and slow to marry all of these beautiful fragrent spices.
13Top your steaming hot bowl of chili with crumbled Queso Fresco or grated Monterry Jack cheese. Do not forget the cornbread!