A rich and flavorful chili recipe inspired by Tex-Mex traditions, perfect for gatherings or a cozy dinner.
Chop the onion, bell peppers, and garlic finely.
Uniformly chopped vegetables ensure even cooking and distribution of flavors.
In a large pot, cook the bacon over medium heat until crispy. Remove and set aside.
Save the bacon fat for cooking the beef to enhance the flavor.
In the same pot, brown the ground beef in the bacon fat. Drain excess fat.
Avoid overcooking the beef to keep it tender.
Add the chopped vegetables to the pot and sauté until softened.
Stir frequently to prevent sticking and ensure even cooking.
Stir in the chili powder, cumin, paprika, oregano, and cayenne pepper. Cook for 1 minute.
Cooking the spices briefly releases their aromas and enhances the flavor.
Add the diced tomatoes, tomato paste, beer, water, bay leaves, sugar, salt, and black pepper. Stir well.
Deglaze the pot with the beer to incorporate all the browned bits for added flavor.
Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 1 hour, stirring occasionally.
Simmering allows the flavors to meld and the chili to thicken.
Mix the masa harina with a small amount of water to form a slurry. Stir it into the chili to thicken.
Add the slurry gradually to control the thickness of the chili.
Crumble the cooked bacon and stir it into the chili. Simmer for an additional 15 minutes.
Adding the bacon at the end retains its crispy texture.
Remove the bay leaves and serve the chili hot with your favorite toppings.
Suggested toppings include shredded cheese, sour cream, and chopped green onions.
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