1/3 cup corn oil -- (approximately) 6 pounds beef chuck -- in 1/2-inch cubes 1 cup minced onion 1/3 cup minced garlic 3 cups beef broth -- (approximately) 3 cups flat beer 1 1/2 cups water 1/4 cup high-quality chili powder -- or to taste 6 pounds tomatoes -- (three 2 lb. cans) drained and chopped 1/3 cup tomato paste 1 1/2 tablespoons minced fresh oregano 3 tablespoons cumin seed salt -- to taste cayenne pepper -- to taste masa harina or cornmeal -- if needed 1. In a large heavy skillet over moderately high heat, warm 3 tablespoons of t he oil. Brown beef in batches, adding more oil as necessary and transferring m eat with a slotted spoon to a large stockpot when well browned. Do not crowd s killet. 2. Reduce heat to moderately low. Add onion and garlic and saute until soften ed (about 10 minutes). Add to stockpot along with broth, beer, the water, chil i powder, tomato, tomato paste, and oregano. 3. In a small skillet over low heat, toast cumin seed until fragrant; do not a llow to burn. Grind in an electric minichopper or with a mortar and pestle. A dd to stockpot. 4. Over high heat bring mixture to a simmer. Add salt, cayenne, and more chil i powder to taste. Reduce heat to maintain a simmer and cook, partially covere d, until beef is tender (about 1-1/2 hours). Check occasionally and add more b roth if mixture seems dry. If chili is too thin when meat is tender, stir in u p to 2 tablespoons masa harina. Cook an additional 5 minutes to thicken. Serv e chili hot. Recipe By : the California Culinary Academy Shared from the Meal Master files of Bill Webster received 6/18/98.
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