Prize-Winning Chili recipe

3/4 cup Masa Harina
1/2 to 1 tablespoon salt, depending on taste
1/2 teaspoon black pepper
3 pounds beef, cut into 1/2 inch cubes
3 tablespoons vegetable oil
3 medium onions, chopped
6 large cloves garlic, minced
2 Serrano or jalape�o chiles, minced
1 dried chipotle chile pod
3 ancho chile pods
1 dried New Mexico chile pod
4 New Mexico chiles, roasted, peeled and seeded
6 cups beef broth
1 tablespoon ground cumin

Remove stems, seeds, and veins from dried chiles. Place both dried and roasted chiles and 1 1/2 cups of broth in a saucepan. Boil 5 minutes, then steep 15 minutes.

Combine Masa Harina, salt and pepper in a paper bag. Add meat to bag and shake to coat.

Place oil in a Dutch oven or heavy pot. Heat at high temperature until oil almost just starts to smoke. Add meat, stirring constantly to prevent sticking. Add onions, garlic and jalape�os or serranos. Cook and stir until soft.

Add 4 1/2 cups of beef broth and bring to a boil. Reduce heat and simmer. Puree all the peppers and liquid in a food processor or blender. Add puree to meatand stir. Cover and simmer 2 to 3 hours, or until meat is tender.

Add cumin. Add salt to taste. If needed, thicken with additional Masa Harina and a little water.