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     Title: Texas Style Chili
Categories: Chili, Tex-mex
     Yield: 1 Batch

     1 tb Whole cumin seeds
 1 1/2 ts Whole coriander seeds
     4 lb Beef chuck roast or steak
     1 ts Salt; more to taste
     3 tb Vegetable oil; plus extra as
          -needed
     1 lg Yellow or white onion;
          -chopped, plus extra chopped
          -onion for serving
     6 cl Garlic; minced
     4 lg Fresh green jalapeños; up
          -to 7, stemmed, seeded, and
          -chopped
     3 tb Masa harina -OR-
     1    Corn tortilla; torn into
          -pieces (optional)
     2 tb Ground pure chile powder;
          -such as pasilla, Chimayo or
          -ancho
     1 tb Dried oregano
    12 oz Bottle Negra Modelo beer
    28 oz Can diced tomatoes -OR-
    30 oz Ro-Tel tomatoes with green
          -chiles (3 cans)
     1 oz Unsweetened chocolate
     3    Dried large red chiles; such
          -as New Mexico or guajillo
          Fresh cilantro; chopped, for
          -serving
          Fritos or warmed flour
          -tortillas; for serving

 In a small heavy skillet, toast cumin and coriander seeds until
 fragrant. In a mortar and pestle, or in a coffee grinder, grind to a
 powder and set aside.

 Meanwhile, roughly cut beef into 2" cubes, or slice it against the
 grain into pieces about 1/4" thick by 1-1/2" square. Sprinkle with
 salt.

 In a large, heavy pot over high heat, heat oil until shimmering.
 Working in batches to avoid crowding the pan, brown the meat, turning
 occasionally until crusty. Adjust heat to prevent scorching. As it is
 cooked, remove the meat to drain on paper towels. Add more oil as
 needed for browning, but do not clean out the pot.

 To the empty but crusty pot, add onion, garlic, jalapeños, masa
 harina or tortilla (if using), chile powder, cumin-coriander powder,
 and oregano. Cook, stirring, until onion has softened, 5 to 10
 minutes. Add meat, beer, tomatoes, chocolate, whole dried chiles, and
 1 qt water. Bring to a gentle simmer and simmer about 1-1/2 hours, or
 until meat is fork-tender. Remove the dried chiles. Taste and add
 salt if necessary.

 Serve immediately or let cool and refrigerate. The chili tastes best
 one or two days after it is made.

 Reheat over low heat if necessary and serve in bowls, sprinkled with
 chopped onion and cilantro. Add Fritos for crunch, or dip tortillas
 into the spicy gravy.

 Recipe by Julia Moskin

 Recipe FROM:
 <https://cooking.nytimes.com/recipes/1017160-texas-style-chili>

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