Texas Chili Con Carne

Instructions

1. Prepare the beef
   Pat the beef chuck cubes dry with paper towels and season generously with salt and pepper. Heat 1 tablespoon of oil in a large Dutch oven over high heat until just smoking. Working in batches to avoid overcrowding, brown the meat on all sides, about 5 minutes per batch. Transfer browned meat to a plate and continue with remaining batches, adding more oil as needed.
2. Sauté the aromatics
   Reduce heat to medium and add remaining oil to the pot. Add diced onions and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add garlic and cook until fragrant, about 30 seconds. Scrape up any browned bits from the bottom of the pot.
3. Build the flavor base
   Add the chili powder, cumin, oregano, smoked paprika, and cayenne pepper to the pot. Stir constantly for about 1 minute until spices are toasted and fragrant. Return the browned beef to the pot, along with any accumulated juices. Add beef broth and diced tomatoes, stirring to combine.
4. Simmer the chili
   Bring the mixture to a boil, then reduce heat to low. Cover partially and simmer gently, stirring occasionally, for about 2 hours 30 minutes, or until the beef is very tender and the flavors have melded. Add more beef broth if needed to maintain desired consistency.
5. Thicken and finish
   When beef is tender, stir in the masa harina mixture, brown sugar, and apple cider vinegar. Simmer uncovered for an additional 30 minutes until thickened to desired consistency. Taste and adjust seasoning with salt and pepper as needed.
6. Rest and serve
   Remove chili from heat and let it rest for 15 minutes before serving. This allows flavors to further develop and the chili to thicken slightly. Serve in warm bowls with optional toppings like shredded cheddar cheese, diced onions, sliced jalapeños, sour cream, or chopped cilantro.