8 pounds beef (US Choice boneless chuck)
3 (8 ounce) cans tomato sauce
2 large onions, chopped
5 cloves garlic, crushed and chopped
2 jalapeno peppers
Chili powder (about twice the label amount)
2 teaspoons ground cumin
1/4 to 1/2 teaspoon oregano
Salt to taste
1 to 2 teaspoons paprika
Cayenne pepper to taste
Masa Harina (as needed)
1 quart beef stock
Take meat and chop into 3/8-inch cubes, removing all gristle
and visible fat. Brown in an iron skillet, about 2 pounds at
a time. Place in a large cast-iron chili pot, adding tomato
sauce and equal amounts of water. Add chopped onion, garlic,
jalapeno peppers (wrapped in cheesecloth) and chili powder.
Simmer for 20 minutes, then add the cumin, oregano, salt and
cayenne pepper to taste. As moisture is required, add homemade
beef stock until amount is used, then add water if needed. Simmer,
covered, until meat is tender (about 2 hours), stirring occasionally.
Then add the Masa Harina to thicken if needed. Add paprika for
color. Cook 10 additional minutes; correct the seasoning. Discard
the jalapenos and serve.
A small additional amount of cumin enhances aroma when added
in the last ten minutes.
Source: Tom Griffin, Houston, Texas - World Championship, Arriba