chili con carne (chili)

How To Make chili con carne (chili)

• 1

  Cut 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.
• 2

  While meat is in freezer. In a 2 quart cooking pot; heat water to a simmer.
• 3

  In a small bowl combine the following ingredients; dehydrated onion, red chili powder, garlic powder, cumin and mexican oregano.
• 4

  Season the cubed meat with the salt and pepper.
• 5

  Add the vegetable oil to a hot Dutch Oven.
• 6

  Brown the seasoned meat until no longer pink in the Dutch Oven. Do not drain the meat.
• 7

  Add the masa harina to the browning meat and continue browning 2-3 additional minutes.
• 8

  Stir in the dry ingredients from step 3.
• 9

  Add the simmering water to the seasoned meat in the Dutch Oven. Stir well.
• 10

  Add the bay leaf and bring to a boil.
• 11

  Once you have it to a boil; lower the heat, cover and simmer. Stirring occassionally.
• 12

  Basically 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.
• 13

  Top your steaming hot bowl of chili with crumbled Queso Fresco or grated Monterry Jack cheese. Do not forget the cornbread!
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