1/3 cup corn oil -- (approximately)

6 pounds beef chuck -- in 1/2-inch cubes

1 cup minced onion

1/3 cup minced garlic

3 cups beef broth -- (approximately)

3 cups flat beer

1 1/2 cups water

1/4 cup high-quality chili powder -- or to taste

6 pounds tomatoes -- (three 2 lb. cans)

drained and chopped 1/3 cup tomato paste

1 1/2 tablespoons minced fresh oregano

3 tablespoons cumin seed

salt -- to taste cayenne pepper -- to taste masa harina or cornmeal -- if needed

1. In a large heavy skillet over moderately high heat, warm 3 tablespoons of t he oil. Brown beef in batches, adding more oil as necessary and transferring m eat with a slotted spoon to a large stockpot when well browned. Do not crowd s killet.

2. Reduce heat to moderately low. Add onion and garlic and saute until soften ed (about 10 minutes). Add to stockpot along with broth, beer, the water, chil i powder, tomato, tomato paste, and oregano.

3. In a small skillet over low heat, toast cumin seed until fragrant; do not a llow to burn. Grind in an electric minichopper or with a mortar and pestle. A dd to stockpot.

4. Over high heat bring mixture to a simmer. Add salt, cayenne, and more chil i powder to taste. Reduce heat to maintain a simmer and cook, partially covere d, until beef is tender (about 1-1/2 hours). Check occasionally and add more b roth if mixture seems dry. If chili is too thin when meat is tender, stir in u p to 2 tablespoons masa harina. Cook an additional 5 minutes to thicken. Serv e chili hot.

Recipe By : the California Culinary Academy

Shared from the Meal Master files of Bill Webster received 6/18/98.