- 2 tablespoons vegetable oil
- 2 large onions, coarsely chopped
- 5 cloves garlic, crushed
- 2 to 2 1/2 pounds lean boneless beef, cut into 1/2-inch cubes
- 3 tablespoons Gebhardt chili powder
- 1 tablespoon paprika
- 1 teaspoon crushed dried hot peppers
- 2 teaspoons cumin
- 2 teaspoons Mexican oregano
- 1 cup hot water
- 1 teaspoon salt
- 1 to 2 tablespoons Masa Harina
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- In a large Dutch oven heat the oil over medium heat.
- Add the onions and garlic and sauté until very lightly browned.
- Add the beef cubes in several batches and brown on all sides.
- When all the beef is browned, add all remaining ingredients
except the Masa Harina. Bring to a simmer, then cover and cook over low heat for
3 to 4 hours until the meat is very tender. If too much of the liquid cooks away,
add some more hot water during the cooking.
- Adjust salt and chili powder, adding more to taste if desired.
- To thicken the chili, mix the Masa Harina with a little cold water, then add
this to the chili while it is still simmering.
- Cook the chili 10 to 15 minutes longer.
- Serve the chili in bowls with saltines and cooked pinto beans on the side.
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