📖 Instructions

1. Get Started: In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Make sure the pot is nice and roomy; we want plenty of space for browning the beef.
2. Sear the Beef: Season the cubed beef generously with salt and black pepper. Add the beef to the pot in batches, being careful not to overcrowd it. Sear each batch until browned on all sides. Remove the beef from the pot and set aside. Trust me, browning the beef properly is worth the effort – it adds a ton of flavor!
3. Sauté Aromatics: Reduce the heat to medium and add the chopped onion to the pot. Cook until softened, about 5-7 minutes, stirring occasionally. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic; burnt garlic is the worst!
4. Bloom the Spices: Add the chili powder, ancho chile powder, cumin, smoked paprika, oregano, and cayenne pepper (if using) to the pot. Cook for about 1-2 minutes, stirring constantly, until the spices become fragrant. This process, known as "blooming" the spices, releases their essential oils and enhances their flavor. It makes all the difference!
5. Add Liquids: Pour in the beef broth and the crushed tomatoes. Scrape the bottom of the pot to loosen any browned bits (fond) – this adds even more flavor to the chili. Stir in the Worcestershire sauce and apple cider vinegar.
6. Combine and Simmer: Return the browned beef to the pot. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for at least 2-3 hours, or until the beef is very tender. The longer it simmers, the better the flavor will be. I sometimes let mine simmer for 4 hours for maximum flavor!
7. Thicken (if needed): If the chili is too thin for your liking, mix the masa harina with a little cold water to form a slurry. Stir the slurry into the chili and simmer for another 15-20 minutes, or until thickened to your desired consistency. Don't add the masa harina directly to the pot; it'll clump up!
8. Adjust Seasoning: Taste the chili and adjust the seasoning as needed. You might want to add more salt, pepper, chili powder, or cayenne pepper to taste. Remember, you can always add more, but you can't take it away!
9. Serve and Enjoy: Ladle the chili into bowls and garnish with your favorite toppings, such as shredded cheese, sour cream, chopped onions, cilantro, and jalapenos. Serve with crackers, cornbread, or tortillas for dipping. Enjoy the fruits of your labor and feel the warmth spreading through ya!
10. Store Leftovers: Allow the chili to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days or in the freezer for up to 2-3 months. Reheat gently on the stovetop or in the microwave before serving. Chili always tastes better the next day, after the flavors have had a chance to meld together even more!