Instructions:

Yield: 1 gal.

Vegetable oil 4 fl. oz.
Beef chuck, 1/2 inch dice 4 lb.
Onions, medium dice 1 lb.
Garlic cloves, chopped 10
Beef broth 1 1/2 qt.
Crushed tomatoes 28 ounce can
Anaheim chiles, small dice 1 lb.
Salt 2 tsp.
Black pepper 1 tsp.
Chili powder 6 Tbsp.
Cayenne pepper 1/4 tsp.
Dried oregano 1 tbsp.
Cumin, ground 2 tbsp.
Pinto Beans 1 bag dried beans
Masa harina 1/4 cup

Pinto Beans---1 bag dried beans picked over and soaked overnight in 10 cups water. Cooked next day with 1 cup chopped onion and 1 medium size bay leaf. Bring to a boil and then simmer 3-4 hours or until tender adding more water as needed. Remove from heat and discard the bay leaf and let them cool to room temperatrure.

Heat a big Dutch oven or even two of them, over medium-high heat. Add the oil and beef and brown well. It may take 30-40 minutes and can be done in 2 batches. Remove the beef leaving as much of the oil in the pot as you can, add the onions, garlic and Anaheim chiles and cook on medium, stirring until they are soft and only slightly brown.

Return the browned beef back to the pot add the salt, black pepper, chili powder, cayenne pepper, oregano and cumin. Stir to blend and then add the stock and tomatoes. Quickly bring to a boil and then simmer for about 1 1/2 hours partially covered with a lid. Skim the fat and scum before you cover the pot and again before adding the pinto beans.

Add the cooked pinto beans and continute to simmer 30 minutes, be sure you see it bubbling, steaming and cooking slowly. Make a slurry with the masa harina and 3/4 cup water. Stir the slurry into the chili quickly and mixed in uniformly. Continue to cook slowly, until the meat is tender, stirring occasionally to prevent it from scorching. Adjust the seasoning salt and black pepper. Thin the chili with additional stock if desired.

Serve with crumbled goat cheese, lime wedges, fresh cilranto and flour or corn tortillas.