Beef Chili With Masa Harina

• 5 Tbs. vegetable oil
• 3 lb. beef chuck, ground for chili
• 3 large yellow onions, finely chopped
• 8 garlic cloves, minced
• 1 jalapeno chili, seeded and finely chopped
• 1/2 cup chili powder
• 2 Tbs. ground cumin
• 1 Tbs. ground oregano
• 2 tsp. ground coriander
• 1 1/2 cups lager-style beer
• 2 1/2 cups beef stock
• 1 can (28 oz.) crushed tomatoes
• 1 can (15 oz.) kidney beans, rinsed and drained
• 1 can (15 oz.) pinto beans, rinsed and drained
• 3 Tbs. masa harina
• Salt and freshly ground pepper, to taste

1. In a large nonstick fry pan over medium-high heat, warm 1 Tbs. of the vegetable oil. Add half of the beef and cook, stirring occasionally, until browned, 5 to 7 minutes. Transfer to a colander placed over a bowl to drain off the fat. Repeat with 1 Tbs. of the oil and the remaining beef. Drain and set aside.
2. In a large pot over medium heat, warm the remaining 3 Tbs. oil. Add the onions and saute, stirring occasionally, until softened, 5 to 7 minutes. Add the garlic and saute for 1 minute. Add the jalapeno, chili powder, cumin, oregano and coriander, stir until well combined and cook for 1 minute more.
3. Add the reserved beef, the beer, stock and tomatoes and bring to a gentle simmer. Reduce the heat to medium-low, cover and simmer, stirring occasionally, for about 50 minutes.
4. Add the kidney and pinto beans and masa harina. Simmer until the chili is slightly thickened, 5 to 7 minutes. Season with salt and pepper and serve in large bowls. Serves 8 to 10.

vegetable oil, beef chuck, yellow onions, garlic, chili, chili powder, ground cumin, ground oregano, ground coriander, lagerstyle beer, beef stock, tomatoes, kidney beans, pinto beans, masa harina, salt

Taken from www.epicurious.com/recipes/member/views/beef-chili-with-masa-harina-1270387 (may not work)