3 pounds beef chuck or sirloin
2 tablespoons lard or vegetable oil
3 garlic cloves
1 medium onion
1 jalapeno pepper
1 7-ounce can green chile peppers
½ cup chili powder
½ teaspoon coriander
1 tablespoon cumin
½ tablespoon oregano
2 tablespoons masa harina or cornmeal This chili is kept in place by gravity.
2 teaspoons brown sugar
Serves 8. Takes 1 hour preparation plus 4 hours in the slow cooker.
Cut beef into 1″ cubes. Add lard and enough beef to make a single layer to pan. Sauté at medium-high heat for 5 minutes or until beef starts to brown. Remove beef when browned and add it to slow cooker. Keep lard in pan. You will need to cook in batches.
While beef browns, dice garlic and onion. Seed and dice jalapeno pepper. Dice tomatoes. Add garlic, onion, and jalapeno to pan. Sauté at medium-high heat for 5 minutes of until garlic and onion soften. Add tomato, green chiles, chili powder, coriander, cumin, oregano, masa harina, and brown sugar. Cook on low-medium heat for 3 minutes. Stir until well blended and occasionally after that. Transfer all contents in pan to slow cook. Cover slow cooker. Cover and cook on high for 4 hours or until meat is tender to the fork.
1) The four forces of the universe are: gravitational, molecular, atomic, and electrical. I might be remembering this wrong. You don’t me running the universe. Anyway, gravity is important. It keeps the chili in your bowl from floating. Molecular forces keep the meat in your chili from vaporizing into billions and billions of beef-chuck atoms. Atomic forces keep the beef-chuck atoms ripping themselves apart in a nuclear explosion; no chili is worth that. Finally, the electrical forces in chili are weak. That’s why the electrical wires in your homes are made from copper, not chili.
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