Beef Chili Recipe: Rich and Meaty for 8

Instructions:

1. Heat a large heavy bottomed pot over medium high heat. Add the diced beef chuck in a single layer, cooking for 5 minutes until deeply browned and crusty.
2. Remove the steak, then add the ground beef to the same pot. Cook for 8 minutes until no pink remains and the fat has rendered out.
3. Drain all but 2 tablespoons of fat. Add the onions, bell pepper, and jalapeños. Cook for 6 minutes until the onions are translucent and soft.
4. Stir in the minced garlic, chili powder, paprika, cumin, oregano, and cayenne. Toast for 2 minutes until the kitchen smells intensely fragrant.
5. Pour in the beef bone broth and Worcestershire sauce. Use a wooden spoon to scrape the bottom of the pot until all the brown bits (fond) are incorporated.
6. Add the tomato sauce, diced tomatoes, espresso powder, and the reserved steak bites. Bring to a boil, then reduce heat to low and simmer for 45 minutes until the sauce has thickened and the steak is tender.
7. In a small bowl, whisk the masa harina with a splash of water to form a paste. Stir this into the chili and cook for 5 minutes until the sauce becomes velvety and glossy.
8. Fold in the rinsed kidney beans and cook for an additional 10 minutes until the beans are heated through but still firm.
9. Taste the chili and add salt or extra cayenne if desired. Let it rest for 5 minutes until the flavors settle and the steam subsides.