Kick-Butt Chili
From O, The Oprah Magazine
By Cristina Ferrare

Cristina Ferrare recommends crushing one or two tortilla chips over this chili for a little crunch and washing it down with an ice-cold beer. Use organic ingredients if available.
 
Chili:
  • 2 pound(s) chuck roast, minced
  • 3 tablespoon(s) canola oil
  • 3 onions, chopped finely
  • 4 clove(s) garlic, minced
  • 5 tablespoon(s) chili powder
  • 1 jalapeño, seeded and finely chopped
  • 2 teaspoon(s) ground coriander
  • 2 tablespoon(s) ground cumin
  • 2 cup(s) beef stock (fresh or store-bought)
  • 1 cup(s) dark beer
  • 1 can(s) (28-ounce) tomatoes
  • 1/2 cup(s) canned corn
  • 1 can(s) (15-ounce) black beans, rinsed and drained
  • 1 can(s) (15-ounce) pinto beans, rinsed and drained
  • 1 tablespoon(s) masa (corn flour)
  • 2 teaspoon(s) kosher salt
  • 1 teaspoon(s) pepper

Garnish:
  • Sour cream
  • Chopped scallions
  • Cilantro
  • Cheddar cheese
  • Hot red chili flakes
  • Crushed tortilla chips

  1. Heat a cast-iron frying pan or heavy-bottomed skillet over medium heat. Brown half of the meat in 1 tablespoon canola oil (about 8 minutes). Strain the meat through a strainer in the sink and let the fat drain; set aside.
  2. Wipe down the frying pan using a paper towel and clean off as much residual bits from the bottom as you can. Heat 1 tablespoon of canola oil and cook the remaining beef using the same process.
  3. In a large sauce pot, add 1 tablespoon of canola oil and heat until hot. Add the onions and sauté just until translucent, about 5 to 8 minutes. Add garlic and sauté for 1 minute. Add chili powder, jalapeño, coriander, cumin and mix well. Cook for 1 minute. Add beef stock, beer, tomatoes, corn, beans and the beef. Cover and simmer on low heat for 1 hour, checking and stirring every 15 minutes.
  4. Add masa and simmer 10 minutes. Season with kosher salt and crushed pepper.
  5. Serve in heated bowls and garnish with sour cream, chopped scallions, cilantro, cheddar cheese and hot red chili flakes! Jalapeños optional.