Simple Super Chili in a Bowl

I never make chili the same way twice. I have a list of ingredients and depending what is already in my fridge, I use what I have. This batch was the best to date (and I am talking over 30 years of chili). I hope to get the knack of cooking soon.

This time around, I had a container of braised beef I made a week ago. When using leftover meat the cooking time is halved. You really only need to cook the liquid down till it thickens. No waiting hours for this chili, the beef is already tender. If you don't have leftover meat, you would brown off a pound of ground chuck or cubed chuck and a sausage. Please drain the fat from the meat before using and I always pat with a paper towel.

Super Chili in a Bowl
makes 4 cups
* 1 pound cooked chuck (leftover or fresh)
* 1 large onion, chopped
* 5 cloves garlic, minced
* 1 sausage, chorizo or Italian, chopped
* 1 bottle beer
* 1 cup chicken or beef stock
* 1 small can Spanish Tomato sauce
* 1 tablespoon Mexican oregano
* 2 tablespoons ancho chili powder
* 2 teaspoons each ground cumin and New Mexico hatch chili powder
* 1 small can chopped green chilies
* 1 can of beans (your choice, I use black), rinsed and drained
* 1 teaspoon smoked paprika
* 1 tablespoon Franks Hot Sauce
* 1 teaspoon red pepper flakes
* salt & pepper
* 1/4 cup masa harina

1. Brown meat in canola oil and drain. Add onions and garlic, saute until tender. Add sausage and cook until browned, about 5 minutes. Add spices and bloom in the pan, about 2 minutes. Pour in the stock, beer and tomato sauce. Simmer for 10 minutes. Add canned chilies, hot sauce, beans and salt & pepper.

2. Simmer on low for 60 minutes if using leftover meat or 3 hours with fresh meat. Stir every 15 minutes. With tomato it will burn on the bottom quick.

3. Add masa harina a little at a time until it thickens to your liking. We like a thick chili in this house. Check for seasonings and add more salt or hot sauce.

Serve with a nice choice of toppings including onions, grated cheddar cheese, sliced scallions, cilantro and sour cream.

I eat mine with corn tortilla chips and The Nudge likes his scooped with saltines.

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