By: Deanna Linder
Some things will always remain a mystery. God, how the pyrimads were built, and amongst other things, why Mexican food has not become popular as an ethic food in Israel. According to rational thinking, it should be a sure sell. Israelis love wrapped foods (in pita), tomatoes, onions and spicy food; all shared with the Mexican kitchen. But for some odd reason, every attempt at making authentic Mexican food has not lasted more than a few seasons.
This has left me, a southern California transplant, where Mexican food and sushi are as close as it comes to regional cuisine, with major cravings for proper Mexican food. Lucky for me there is a company here called Tres Pesos, which produces Mexican products such as tortillas, salsas, etc.
One of their products is called masa harina, which is very finely ground corn flour, used to make corn tortillas. This is the secret ingredient in this recipe and really gives this chili a much deeper flavor. You can find their products at the Tres Pesos factory, or I bought them at Spices. In the States, you can pretty much find masa at every major supermarket.
You can make this chili without the masa, and it will still be delicious, but I highly recommend going the extra mile to find it.
Chili
Ingredients for 6-8 servings:
3 tablespoons canola oil
2 pounds/1 kilo ground beef
3 onions, finely chopped
6 garlic cloves, minced
1 tablespoon paprika (spicy or regular)
2 tablespoons ground cumin
1 tablespoon ground oregano
2 tsp. ground coriander
1 cup lager-style beer (Goldstar works fine)
1 cup beef stock (or water)
1 large can (28 oz./800 grams) crushed tomatoes
1 can kidney beans, rinsed and drained
3 tablespoons masa harina
Preparation:
- In a large dutch oven, heat two tablespoons of oil on high heat and add the meat. Brown meat on all sides, for about 5-7 minutes and remove to a colander to drain off fat.
- Heat the remaining tablespoon of oil over medium heat and add the onions, stirring occasionally until softened, for about 5-7 minutes. Add the garlic and cook for another minute. Add the paprika, cumin, oregano and coriander and stir until well combined.
- Return the beef to the pan and add the beer, stock and tomatoes and bring to a boil. Reduce heat to low, cover and cook on low heat for about 45 minutes, until thickened. Add the kidney beans and masa harina and cook for an additional 15 minutes.
- Serve warm with shredded cheddar cheese and sour cream.
