Food Network: Beef Chili

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Beef Chili
Recipe courtesy Tyler Florence

Ingredients
3 tablespoons olive oil
3 pounds beef shoulder, cut into large cubes
Sea salt and freshly ground black pepper
2 tablespoons ancho chili powder
1 tablespoons ground coriander
1 tablespoon ground cumin
1 tablespoon sweet paprika
1 tablespoon dried oregano
1/4 teaspoon ground cinnamon
2 onions, diced
10 garlic cloves, halved

3 canned chipotle peppers in adobo, chopped
1 jalapeno, seeded and chopped
1 teaspoon sugar
2 tablespoons tomato paste
1 (28-ounce) can whole tomatoes, crushed by hand
1/2 cup masa harina
3 cups shredded white Cheddar, for garnish
2 bunches chopped chives, for garnish
1 1/2 cups sour cream, for garnish

Directions
In a large soup pot, heat the olive oil. Season the
beef shoulder all over with salt and pepper, add it to the pot and brown it. As
it's browning stir in the chili powder, coriander, cumin, paprika, oregano and

cinnamon. Lower the temperature under the meat to "toast" the spices. In a food
processor puree the onions, garlic, chipotle peppers, jalapeno, tomato paste and
sugar and add it to the pot. Increase the heat to medium to steam vegetables a
little and sweeten the peppers. Add enough water to cover by 1 inch, about 1
quart, and add tomatoes with their liquid. Bring to a boil and skim off any foam
that rises to the surface. Reduce the heat and simmer until the meat is
fork-tender and comes apart with no resistance, about 2 hours. As it cooks down,
add more water, if necessary. When done, stir in the masa harina. Take a potato
masher and mash the chili so the meat comes apart in shreds. Season with salt and
pepper, to taste. Garnish each serving with the shredded Cheddar, chives, and sour
cream.