2 HRS 50 MINS
Time to Cook
Step 1Place dried chiles in a medium bowl and pour hot water over the chiles. Cover the bowl and soak chiles for 30-45 minutes.
Step 2Drain the chiles discarding the bitter soaking water. Remove the stems and seeds. Place the chiles and fresh water in a food processor or blender. Purée the chiles, adding more water as needed, until a smooth paste. Remove any large pieces of chile skin. Set the chile paste aside.
Step 3Preheat a large Dutch oven over MEDIUM-HIGH heat until hot. Add oil and Sirloin and brown 8-10 minutes. Work in batches if necessary to avoid overcrowding the pot. Remove beef; set aside.
Step 4Add the onion to the Dutch oven and cook, stirring occasionally until tender, approximately 4-7 minutes. Add garlic and cook for an additional 1 minute.
Step 5Add cumin, Mexican oregano, paprika, salt, and pepper. Cook the spices until fragrant. Pour in the chili paste and stir to coat the beef mixture. Add the beer and beef broth and bring to a boil. Reduce the heat to LOW and simmer chili for about 2 hours until Sirloin is tender.
Step 6Add masa harina to the chili and cook an additional 30 minutes until the chili has thickened.
Step 7Add desired toppings and serve.
Nutrition information per serving: 280 Calories; 75.9 Calories from fat; 8.6 g Total Fat (2.6 g Saturated Fat; 2.8 g Monounsaturated Fat); 79 mg Cholesterol; 673.6 mg Sodium; 13 g Total Carbohydrate; 1.3 g Dietary Fiber; 31.7 g Protein; 2.8 mg Iron; 444.1 mg Potassium; 0.1 mg Thiamin; 0.2 mg Riboflavin; 11.8 mg Niacin (NE); 0.7 mg Vitamin B6; 1.7 mcg Vitamin B12; 5.6 mg Zinc; 34.8 mcg Selenium; 114.4 mg Choline.
This recipe is an excellent source of Protein, Niacin (NE), Vitamin B6, Vitamin B12, Selenium, and Choline. It is a good source of Riboflavin and Iron.