Bigger-In-Texas Chili

Ingredients

For the chili:

• 3 tablespoons canola oil
• 1 cup yellow or white onion, diced
• 2 tablespoons garlic, diced
• 1 (4-pound) beef chuck, cut into 1/2-inch-thick cubes
• 1 tablespoon Italian seasoning blend
• 2 teaspoons chili powder
• 1 tablespoon Spanish smoked paprika
• 1 1/2 teaspoons ground cumin seeds
• 1 tablespoon brown sugar
• 1 tablespoon vinegar, of your choice
• 2 cups canned crushed tomatoes
• 2 (15-ounce) cans red kidney beans, rinsed and drained
• 1/8 teaspoon black pepper
• 2 teaspoons kosher salt
• 1/4 cup jalapeños, seeded and sliced
• 1/8 teaspoon crushed red pepper flakes
• 2 tablespoons masa harina or corn tortilla flour

Optional toppings:

• cheddar cheese, to taste, shredded
• corn chips, to taste
• avocado slices, to taste
• cilantro leaves, to taste

Directions

1. In a Dutch oven or large pot over high heat, heat the canola oil.

2. Add the onion and the garlic to the heated oil and cook, about 2 minutes.

3. Reduced the heat to medium-high.

4. Add the beef cubes to the onion mixture and cook, stirring constantly, until the meat is browned slightly and reaches an internal temperature of 145 degrees F.

5. Reduced the heat to medium.

6. Add the Italian seasoning, the chili powder, the smoked paprika, the cumin seeds, the brown sugar, the vinegar, the tomatoes and their juices, the red kidney beans, the black pepper, the salt, the jalapeños, and the red pepper flakes to the beef mixture and simmer, stirring occasionally, about 10 minutes.

7. Add the masa harina to the chili and cook, stirring occasionally, until it thickens, about 10 minutes.

8. Serve the chili topped with your favorite optional toppings.