Texas-Style Beef Chili

Instructions

1. Prepare the beef
   Pat the beef cubes dry with paper towels and season generously with salt and pepper. In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of oil over medium-high heat. Working in batches to avoid overcrowding, brown the beef on all sides, about 5 minutes per batch. Transfer the browned meat to a plate and continue with remaining beef, adding more oil as needed.
2. Build the flavor base
   In the same pot, add remaining oil and reduce heat to medium. Add the diced onions and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant. Stir in the chili powder, cumin, and oregano, cooking for 30 seconds until the spices are aromatic.
3. Simmer the chili
   Return the browned beef to the pot. Add the chopped chipotle peppers, crushed tomatoes, and beef broth. Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours, stirring occasionally, until the meat is becoming tender.
4. Thicken and develop flavor
   After 2 hours, stir in the masa harina or cornmeal to thicken the chili. Add the brown sugar and apple cider vinegar. Continue simmering uncovered for another 1 to 1.5 hours, until the beef is very tender and the chili has thickened to your desired consistency. Stir occasionally and add more beef broth if it becomes too thick.
5. Adjust seasonings
   Taste and adjust seasonings with additional salt, pepper, chili powder, or brown sugar as needed. The flavor should be rich, beefy, and complex with a good balance of heat, acidity, and slight sweetness.
6. Serve and garnish
   Let the chili rest for 10 minutes off the heat before serving. Ladle into bowls and serve with optional garnishes such as shredded cheddar cheese, sour cream, diced onions, sliced jalapeños, lime wedges, or chopped cilantro.