Recipe from Jane and Michael Stern
Adapted by Jennifer Steinhauer
- Total Time
- 1 hour 25 minutes
- Rating
- 5(141)
- Notes
- Read community notes
This chili is renowned for its hotter versions; heavy on the cayenne and chili powder. The masa harina thickens the stew and adds a subtle corn undernote. —Jennifer Steinhauer
Featured in: If It’s Chili, It’s Personal
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Ingredients
Yield:4 servings (about 6 cups)
- 2tablespoons vegetable oil
- 1cup chopped onion
- 2garlic cloves, minced
- 2pounds beef round steak, cut into ½-inch cubes
- 5tablespoons chile powder
- 1tablespoon ground cumin
- 1tablespoon sugar
- 1½teaspoons salt
- 1½teaspoons freshly ground black pepper
- 1½teaspoons dried Mexican oregano
- 1½teaspoons cayenne pepper
- 115-ounce can tomato sauce
- 1tablespoon masa harina dissolved in ½ cup water
- Cooked rice, for serving (optional)
- Bread, for serving (optional)
- Sour cream (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
649 calories; 29 grams fat; 8 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 3 grams polyunsaturated fat; 43 grams carbohydrates; 7 grams dietary fiber; 10 grams sugars; 56 grams protein; 1081 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
In a large pot, heat oil over medium-low heat and sauté onion and garlic until softened, about 5 minutes. Add the beef, raise heat to medium-high and sauté until browned.
Step
2
Add chile powder, cumin, sugar, salt, pepper, oregano and cayenne pepper. Stir in the tomato sauce and 1½ cups water. Bring to a boil, then reduce heat to low. Simmer, partly covered, for 1 hour 10 minutes.
Step
3
Remove from heat and stir in masa harina mixture. Return to low heat and simmer, stirring occasionally, for 5 minutes. If desired, serve with rice or bread, and sour cream.
Ratings
5
out of 5
141
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Cooking Notes
Anne B
Beth, I wonder if maybe the meat you got was not that great or something went wrong. I love this recipe and cook it over and over. It is really simple to make and very good. One needs to adjust the cayenne to suit one's own tastes and I appreciate that some people like chili cooked in a different manner, perhaps with ground meat or beans, but after allowing for these things I cannot imagine how one could find this recipe to be terribly objectionable.
Gus
Awful for what exact reason? Can you please elaborate?
Susan Y
I cut the recipe in half. I reduced the cayenne because we like medium heat, and added the garlic after the beef was browned. I also toasted the spices.
We ate it over rice, but a crusty artisan loaf of bread would be better. We also had a salad. I will make it again.
carl cargill
Made it according to the recipe, but used chuck as it seems to add flavor. The dish was delicious. The masa harina added a deeper subtle taste that helped to balance the heat of the cayenne. Since I'm diabetic, this is a good addition to the rotation - lots of taste and not too much in the way of carbohydrates. Oh - it adds a wonderful smell as it cooks, which is also enjoyable.
kate
Fantastic!Slightly too hot for us the first time, so I backed off the spice a tiny bit. Now it’s a regular favorite.
Ouijian
Actually, this is a fairly accurate recipe for New Mexico style chile. My only complaint is that it has just a tad too much tomato sauce. I'd cut it in half or even a quarter, or skip it completely and add a fresh, ripe, diced tomato.
Natalie
So good! Made it as is and I give it five stars. You could probably make this with stew lamb meat or goat if you wanted to branch out into other proteins. But here’s something horrible to consider if you have lost the will to consume food normally: Bowl of Purple. Make this, then serve it over those blue Takis in a technicolor bastardization of frito chili pie.
Craig Burdick
Omitted tomato sauce and replaced water with beer and homemade beef stock.Better.
SVinDC
A bowl of warmth perfect for a rainy fall or cold winter day. Served with rice and huge dollop of sour cream. American chili vibes but more nuanced flavors work well. Also chunks of beef > ground beef.
Nicole
Use more tender cut of meat next time
Judith
I only had a pound of stewing beef, so I subbed in a can of beans. Worked great! Agree that ancho is lovely here
Mary G
Made without the masa harina and had a saucy meat dish in large frypan. Stored in the fridge a couple days then added elbow macaroni while it heated up. Mac cooked in sauce and was a nice dinner with salad. Rich liked the warmth of chili pepper and ground ceyane pepper
carl cargill
Made it according to the recipe, but used chuck as it seems to add flavor. The dish was delicious. The masa harina added a deeper subtle taste that helped to balance the heat of the cayenne. Since I'm diabetic, this is a good addition to the rotation - lots of taste and not too much in the way of carbohydrates. Oh - it adds a wonderful smell as it cooks, which is also enjoyable.
jenay
This is excellent! I used tenderized round steak. I also ground ancho chilies for the chili powder. It was spicy but made as directed and will put this in my rotation!
JohnnyJ
I like this recipe.It's similar to a recipe I learned in a cooking class led by Jane Butel in Albuquerque years ago. I make it on a somewhat regular rotation of big pot dishes.I've tried different cuts of meat, and this is a personal preference, but I like to use chuck roast for it. Chuck comes out way more tender, though I know some people like the more toothsome sirloin. You just have to trim it well and you lose a fair amount of weight with the trimmed fat.
John
This Chili is the best scratch recipe I have tried. It is very good and I will make it again. I may cut down on the spices to accommodate the less heat tolerant. I would suggest browning the meat in batches or using a larger Dutch oven.
Natalie
So good! Made it as is and I give it five stars. You could probably make this with stew lamb meat or goat if you wanted to branch out into other proteins. But here’s something horrible to consider if you have lost the will to consume food normally: Bowl of Purple. Make this, then serve it over those blue Takis in a technicolor bastardization of frito chili pie.
Leah F
This was delicious but too spicy for my crowd, would cut the cayenne as others have noted. I served it with yogurt to reduce the spice and warmed tortillas.
Ouijian
Actually, this is a fairly accurate recipe for New Mexico style chile. My only complaint is that it has just a tad too much tomato sauce. I'd cut it in half or even a quarter, or skip it completely and add a fresh, ripe, diced tomato.
AMcG
Made this in a croc pot in the oven and added a can of coconut milk. Ended up with a Thai curry which tasted great. With the leftovers added stock, carrots, potatoes and broccoli, put the crock pot in the oven for 1.5 hours and it turned into a delicious stew.
kate
Fantastic!Slightly too hot for us the first time, so I backed off the spice a tiny bit. Now it’s a regular favorite.
Anne B
Beth, I wonder if maybe the meat you got was not that great or something went wrong. I love this recipe and cook it over and over. It is really simple to make and very good. One needs to adjust the cayenne to suit one's own tastes and I appreciate that some people like chili cooked in a different manner, perhaps with ground meat or beans, but after allowing for these things I cannot imagine how one could find this recipe to be terribly objectionable.
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