Nessa's Chicago Chili

In a large stock pot, heat vegetable oil. When the oil is hot, add the onions and saute for 3 - 5 minutes. Season with salt and cayenne.

Stir in the stew meat, ground sirloin, chili powder, cumin, thyme, paprika, crushed red pepper, and oregano. Brown the meat for 5 - 6 minutes. Stir in the garlic, cook for 1 mins. Next, add beers and cook until foam subsides about 1 min. Then add canned tomatos, tomato paste, and beef stock.

Bring the liquid up to a boil and reduce to a simmer. Simmer the liquid, uncovered for 1 hour and then covered for 1 hour, stirring occasionally, or until the beef is tender. Skim off the fat occasionally.

Mix the Masa harina and water together. Slowly stir in the mix. Lastly, add kidney beans continue to cook for another 30 minutes. Reseason with salt and cayenne.

Get your Chili bowl ready! - Place a handful of the chips in each bowl. Spoon the chili over the chips. Garnish with the grated cheddar cheese, onions, sour cream, green onions and jalapenos. Or however you like!

Bon Appétit :)