Hearty Texan Beef Chili

1. Toast and Grind Spices

Toast the cumin and coriander seeds in a small heavy skillet over medium heat until fragrant, about 2 minutes. Grind the seeds into a fine powder using a mortar and pestle or a coffee grinder.

2. Prepare Beef

Cut the beef chuck roast into 2-inch cubes or slice into 1/4-inch thick pieces about 1 1/2 inches square. Season the beef with 1 teaspoon of salt.

3. Brown Beef

In a large heavy pot, heat 3 tablespoons of vegetable oil over medium-high heat. Brown the beef in batches, adding more oil as needed, until each piece develops a crust.

4. Cook Aromatics

In the same pot, add the chopped onion, minced garlic, and chopped jalapeños. Cook for 5-10 minutes until the onion is softened.

5. Build Base Flavors

If using masa harina or a torn corn tortilla, add it now along with the ground chile powder, the ground cumin-coriander mixture, and the dried oregano.

6. Simmer Chili

Return the browned meat to the pot and pour in the Negra Modelo beer. Add the diced tomatoes, unsweetened chocolate, and whole dried red chiles. Top with about a quart of water to cover the meat. Bring to a gentle simmer and cook for 1.5 hours, or until the meat is tender.

7. Adjust Seasoning

Remove the dried chiles from the pot. Taste the chili and add more salt if needed.

8. Serve Chili

Ladle the chili into bowls and garnish with chopped fresh cilantro and extra chopped onion. Serve with Fritos or warmed flour tortillas.