Recipe(tried): Tex-Mex Chili from Cafe Annie in Houston

I make pinto beans to be added to each serving as desired...or not. This is really outstanding chili.

TEX-MEX CHILI
1 tbs cumin seeds
1 1/2 tsp coriander seeds
1 tbs dried oregano
3 tbs vegetable oil
3 lb beef chuck, cut into 1/2 inch cubes
1 medium yellow onion, chopped
8 cloves garlic, chopped
5 fresh jalapenos (preferably red), stemmed, seeded and chopped
3 tbs masa harina
2 tbs ground pasilla chile powder
2 lbs tomatoes (fresh or canned), seeded and chopped
1 dried chipotle
1 dried new mexico chile
1 bottle (12 oz.) dark beer, such as Negra Modelo (I use Beck's)
1 oz. unsweetened chocolate
4 cups water or homemade or low-salt canned chicken broth

Toast the cumin and coriander in a small skillet over low heat and grind in a spice grinder.

In a large, heavy-based skillet, Dutch oven or stockpot, heat the oil until very hot. Brown the meat in the oil in batches (add more oil as needed), being careful not to crowd the pan or the meat will stew in its own juices and not brown. Transfer the browned meat from the pan to a plate lined with paper towels. Don't clean the skillet after browning the meat.

To the same skillet, add the onion, garlic, jalapenos, masa harina, pasilla powder, the toasted ground cumin and coriander and dried oregano. Stir over medium-high heat until the onion begins to soften, 5 to 8 minutes. Return the meat to the skillet; add the tomatoes, whole dried chiles, beer, chocolate and water or stock. Simmer until the meat is fork-tender, about 1 and 1/2 hours. Remove the whole chiles before serving.