Chili Con Carne

In a large soup pot, heat oil; meanwhile toss meat with masa harina and two large pinches of salt and cook meat (working in batches) over medium-high heat until well-browned.

Add onion and sauté until onion softens slightly. Add garlic and sauté until aroma develops. Add tomato paste and cook, while stirring, until tomato paste begins to brown.

Add beer and broth and stir well, deglazing the pan.

Add all remaining ingredients; bring to a boil, then reduce to a simmer. Cook for 45 minutes on low heat, stirring occasionally. Adjust seasoning to taste. Serve hot with cornbread, chips, cheese, and sour cream.

Note: Masa harina is a corn flour used to make corn tortillas and tamales. You can find it in most supermarkets. I like using masa harina in chili because it gives it a richer, authentic flavor of the Southwest. You can use all-purpose flour as a substitute.