Go Back
CASI Beef Stock Tomato Chili on a plate

CASI Beef Stock Tomato Chili

Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 55 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 3 pounds beef chuck cut into 1/2-inch cubes
  • 3 tablespoons ancho chili powder
  • 2 tablespoons New Mexico chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons garlic powder
  • 1 teaspoon cayenne pepper
  • 4 cups high-quality beef stock
  • 1 can 14.5 oz diced tomatoes
  • 2 tablespoons tomato paste
  • 1 large white onion finely chopped
  • 3 tablespoons vegetable oil
  • 2 tablespoons masa harina or cornmeal
  • 1 tablespoon brown sugar
  • 2 teaspoons salt
  • 1 teaspoon black pepper

Method
 

  1. Heat oil in a large heavy-bottomed pot over medium-high; brown beef on all sides in batches, about 3-4 minutes each. Set aside.
  2. Cook onion in same pot about 5 minutes until soft, scraping up browned bits.
  3. Return beef; stir in ancho and New Mexico chili powders, cumin, garlic powder, cayenne, salt, and pepper to coat evenly.
  4. Stir in stock, tomatoes, paste, and sugar; boil.
  5. Reduce heat to low; cover and simmer 2 hours, stirring every 30 minutes.
  6. Mix masa harina with 1/4 cup water; stir slurry into chili.
  7. Simmer uncovered 30 more minutes to desired thickness. Adjust salt and spices; serve.