1 ½ pounds well-trimmed beef chuck, cut into ¾ inch chunks
3 large onions, coarsely chopped
5 garlic cloves, minced
¼ cup chili powder
1 tbsp. plus 1 tsp. ground cumin
1 ½ tsp. ground coriander
½ tsp. dried oregano, crumbled
Salt and freshly ground pepper
1 14.5 oz. can Mexican style stewed tomatoes
32 oz. beef broth
1 tsp. Tabasco (optional)
1 tbsp. masa flour (optional)
Instructions
In a Dutch oven, heat the oil over medium-high heat.
Cook the beef in two or three batches for until lightly browned on all sides, adding additional oil if necessary.
Transfer the beef to a plate or bowl.
Next add the onions and garlic to the pot and cook, stirring, for 5 minutes or so, until the onions are softened.
Next stir in the chili powder, cumin, coriander, oregano, ½ tsp. salt and ½ tsp. pepper and cook, stirring constantly, for about 30 seconds, until the spices are very fragrant.
Return the beef to the pot.
Add the stewed tomatoes, broth and Tabasco, if using.
Bring mixture to a boil.
Reduce the heat to low and simmer, partially covered, for about 1 ½ hours or until the meat is very tender.
If you want to thicken the mixture, add the 1 tbsp. masa flour and stir in well. Simmer for a few minutes to thicken.
Serve immediately accompanied by shredded cheese, guacamole, salsa, cilantro, etc., to spoon on top.
Enjoy!
Recipe by NorCal Coupon Gal at https://norcalcoupongal.com/kitchen-mom-mondays-beef-chili/