Texas Chili

2 tablespoons Chili Spice Mix

3 tablespoons olive oil

1 onion, chopped

1.3 kilo's (3 lbs) beef chuck, 2 cm cubes

Kosher salt

Black pepper

6 cloves garlic, chopped

2 (400g) cans whole tomatoes, hand crushed

1 chipotle in adobo, chopped

1 cinnamon stick

1 tablespoon sugar

2 tablespoon cocoa powder

1 Stout Beer (330 ml)

100 grams dark chocolate

2 tablespoons Masa Harina corn flour

2 tablespoons cold water

Heat a large heavy bottomed casserole over medium heat; add 3 tablespoons olive oil and the onions. Cook until the onions are soft and beginning to caramelize, about 10 minutes. 

Pat the beef dry and season it with salt and pepper. Add it to the pot and cook, stirring frequently, until it has browned on all sides, about 10 minutes. 

Add 2 tablespoons of the chili spice mix, the garlic, chipotle, tomatoes, beer, cinnamon stick, sugar and cocoa. Season with salt and stir well.

Return to the boil, reduce to a simmer, cover, and cook for 90 mins, stirring frequently. 

Stir the masa harina into the cold water to make a slurry. Stir the slurry into the cooking chili, and cook for another 10 minutes, uncovered, to thicken.