CHILI STYLES RECIPES

Steps:

• Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed. 
• After an hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and/or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.

Steps:

• In a grill pan cook suet, then remove when it has melted. In
• In two or three batches sear the beef meat, then transfer to a large pot with pepper pods and together with as much cooking liquid to prevent the meat from burning—two inches of liquid above the meat is just about right.
• Bring that to a boil and then simmer for 30 minutes after which you will add in all of the ingredients except Masa and Anchos. Cover the pot and leave to simmer for another 45 minutes while occasionally stirring.
• While it’s cooking, remove the grease on top and adjust the seasonings. Add extra stemmed and seeded Ancho pods (not chopped) if you’d like the taste to be hotter.
• To thicken the liquid, add Masa Harina and simmer for another 30 minutes or until the meat is tender.