Chili con Carne

Ingredients

• 0.5 cup ancho chili pepper 
• 4 pounds beef chuck boneless cut into 1/2-inch cube (from 5 pounds)
• 28 ounce frangelico diced canned
• 2 teaspoons kosher salt 
• 12 ounce beer dark
• 8 servings cilantro leaves fresh chopped
• 15 cloves garlic peeled chopped
• 0.5 teaspoon ground allspice 
• 0.3 teaspoon ground cinnamon 
• 0.3 teaspoon ground cloves 
• 2 tablespoons ground cumin 
• 3 tablespoons corn tortillas (corn tortilla mix)
• 8 servings onion green red chopped
• 2 medium onion chopped
• 2 teaspoons oregano dried
• 8 servings sharp cheddar cheese grated
• 2 tablespoons tomato paste 
• 4 tablespoons vegetable oil divided

Equipment

• bowl
• pot
• slotted spoon

Directions

1. Heat 1 tablespoon oil in large pot over medium-high heat.
2. Add 1/3 of beef; sprinkle with salt. Cook until browned, stirring occasionally, about 3 minutes. Using slotted spoon, transfer beef to large bowl. Repeat 2 more times with 2 tablespoons oil and beef.
3. Reduce heat to medium.
4. Add 1 tablespoon oil and onions. Sauté until soft, 8 to 10 minutes.
5. Add garlic; stir 2 minutes.
6. Add ground anchos, cumin, allspice, cinnamon, and cloves; stir until fragrant, about 1 minute.
7. Add beer; stir 1 minute, scraping up browned bits. Return beef and juices to pot.
8. Add tomatoes with juice, 2 cups water, oregano, and 2 teaspoons coarse salt. Bring chili to boil. Reduce heat to low, cover with lid slightly ajar, and simmer gently until beef is just tender, 1 3/4 to 2 hours. Cool 1 hour, then chill uncovered until cold. Cover; chill overnight.
9. Spoon fat from chili. Bring chili to simmer over medium heat. Stir in tomato paste.
10. Sprinkle masa over; stir to blend. Simmer uncovered until thickened and beef is very tender, stirring often, and adding more water by 1/4 cupfuls if too thick, about 30 minutes.
11. Divide chili among bowls. Top with garnishes and serve.