Mitch Murdock's 'Now That's Chili'

Recipe Ingredients

3 lbs	1362g / 48oz	Center cut chuck roast - coarsely ground.
2 lbs	908g / 32oz	Center cut chuck roast - cubed
1 cup	237ml	Vegetable oil
2 cups	125g / 4.4oz	White onions - diced. (large)
1/4		Green bell pepper - diced
1		) can diced green - chiles (mild, not
		Drained
1		Fresh jalapeno - peppers, diced. (1 (small)
		To 2)
2		Garlic - finely
4 cups	948ml	Water
1/2		Warm beer - (6-ounce)
1		Tomato sauce - (8-ounce)
1		Tomato paste - (6-ounce)
7 tablespoons	105ml	Chili powder
2		Bay leaves
3 tablespoons	45ml	Ground cumin
1 teaspoon	5ml	Ground oregano
1/4 teaspoon	1.3ml	Ground coriander
1/2 teaspoon	2.5ml	Beau monde spice mixture
1/2 teaspoon	2.5ml	Hot pepper sauce
1 teaspoon	5ml	Cayenne pepper
1 tablespoon	15ml	Honey
1 teaspoon	5ml	Monosodium glutamate
1/2 teaspoon	2.5ml	Mole paste
1 teaspoon	5ml	Beef bouillon granules
1 teaspoon	5ml	Paprika
1/4 teaspoon	1.3ml	White pepper
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Coarse ground black pepper
2 teaspoons	10ml	Masa harina - (corn flour)

Recipe Instructions

Heat 1/2 cup of oil in a large pot. Add the onions, green pepper, Jalapenos and green chiles and garlic and saute until soft. Remove from pot and reserve. Heat the remaining 1/2 cup oil. When very hot, add the meat, cooking it in batches to prevent crowding, and brown thoroughly.

Drain off the Oil and fat and add the vegetables to the meat. Add 3 cups of water, beer, tomato sauce, tomato paste and chili powder. stir well as liquid comes to a boil, then lower heat and simmer for 20 min. Add remaining ingredients except for masa harina.

Mix masa with remaining cup of water while bringing liquid to a boil again. Slowly stir masa mixture into liquid. Lower heat, partly cover pot and allow chili to simmer for 2 hours, stirring often.

Source:
From Matt Martinez's Culinary Frontier - A Real Texas Cookb

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