Chili Con Carne

• 2 Tablespoons Vegetable Oil
• 2 pounds Fine Dice Stew Meat
• 1-1/2 pound Ground Beef
• 1-1/2 pound Coarse Ground Beef (chili Meat)
• 1/2 cups Masa Harina Or All-Purpose Flour
• 1 cup Onion, Diced
• 4 cloves Garlic, Minced
• 1 can (12 Oz ) Can Tomato Paste
• 1 bottle (12 Oz. Bottle) Beer (I Used Shiner Bock)
• 32 ounces, fluid Beef Broth
• 1 can (29 Oz. Can) Tomato Sauce
• 3 Tablespoons Chili Powder
• 1 Tablespoon Crushed Red Pepper, To Taste
• 1/2 teaspoons Ground Red Pepper, to taste
• 2 Tablespoons Ground Cumin
• 1 Tablespoon Salt To Taste
• 1 teaspoon Ground Black Pepper

1. In a large soup pot, heat oil; meanwhile toss meat with masa harina and two large pinches of salt and cook meat (working in batches) over medium-high heat until well-browned.
2. Add onion and saute until onion softens slightly. Add garlic and saute until aroma develops. Add tomato paste and cook, while stirring, until tomato paste begins to brown.
3. Add beer and broth and stir well, deglazing the pan.
4. Add all remaining ingredients; bring to a boil, then reduce to a simmer. Cook for 45 minutes on low heat, stirring occasionally. Adjust seasoning to taste. Serve hot with cornbread, chips, cheese, and sour cream.
5. Note: Masa harina is a corn flour used to make corn tortillas and tamales. You can find it in most supermarkets. I like using masa harina in chili because it gives it a richer, authentic flavor of the Southwest. You can use all-purpose flour as a substitute.

vegetable oil, ground beef, ground beef, masa harina, onion, garlic, tomato paste, tomato sauce, chili powder, red pepper, ground red pepper, ground cumin, salt, ground black pepper

Taken from tastykitchen.com/recipes/soups/chili-con-carne-3/ (may not work)