Texas Chili

2 tablespoons dried oregano

2 tablespoons sweet paprika

1 tablespoons coriander

1 tablespoon cumin

1 tablespoon chili powder

3 tablespoons olive oil

1 onion, chopped

3 pounds beef chuck, 2 cm cubes

Kosher salt

Black pepper

6 cloves garlic, chopped

2 cans whole tomatoes, hand crushed

1 chipotle in adobo, chopped

1 cinnamon stick

1 tablespoon sugar

2 tablespoon cocoa powder

1 Stout Beer

100 grams dark chocolate

2 tablespoons Masa Harina

Combine oregano, paprika, coriander, cumin and chili powder in small

bowl. Set aside. 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 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 1 1/2 hours.

Stir in the masa harina, and cook for another 10 minutes, uncovered, to

thicken