BEEF CHILI WITH MASA HARINA
in a Stovetop Pressure Cooker
Source: Williams-Sonoma Collection Series: Soup by Diane Rossen Worthington (Simon & Schuster, 2001)
Servings: 8 to 10

5 Tbsp. vegetable oil
3 lb. beef chuck, ground for chili
3 large yellow onions, finely chopped
8 garlic cloves, minced
1 jalapeno chili, seeded and finely chopped
1/2 cup chili powder
2 Tbsp. ground cumin
1 Tbsp. ground oregano
2 tsp. ground coriander
1 cup lager-style beer
1 cup beef stock
1 can (28 oz.) crushed tomatoes
1 can (15 oz.) kidney beans, rinsed and drained
1 can (15 oz.) pinto beans, rinsed and drained
3 Tbsp. masa harina
Salt and freshly ground pepper, to taste

In a stovetop pressure cooker over medium-high heat, warm 1 Tbsp. of the oil until nearly smoking. Add half of the beef and cook, stirring occasionally, until browned, 5 to 7 minutes. Transfer to a colander placed over a bowl to drain off the fat. Repeat with 1 Tbsp. of the oil and the remaining beef. Drain and set aside.

Warm the remaining 3 Tbsp. oil in the cooker. Add the onions and saute, stirring occasionally, until softened, 5 to 7 minutes.

Add the garlic and saute for 1 minute.

Add the jalapeno, chili powder, cumin, oregano and coriander, stir until well combined and cook for 1 minute more.

Add the reserved beef, the beer, stock and tomatoes and bring to a gentle simmer. Cover and cook according to the manufacturer’s instructions.

Release the pressure according to the manufacturer’s instructions.

Add the kidney and pinto beans and the masa harina. Simmer until the chili is slightly thickened, 5 to 7 minutes.

Season with salt and pepper and serve in large bowls.