My mom's chili- 2nd place winner at the Clark County Fair

My mom's chili

• 1 tablespoon(s) vegetable oil
• 1 pound(s) boneless chuck or rump roast, cut into 1/4-inch cubes
• 1 large (about 2 cups) onion, chopped
• 6 clove(s) garlic, minced
• 2 can (s) (14 1/2-ounce) low-sodium beef broth
• 1 tablespoon(s) chili powder
• 1 teaspoon(s) cumin
• 1 large roasted then diced tomatoes
• 2  roasted ancho chiles
• 1 tablespoon(s) masa harina de maiz
• 1 cup(s) water
• 2 can(s) (15 1/2-ounce) black beans, rinsed and drained
• 1/2 teaspoon(s) salt
• 1 tablespoon(s) cider vinegar

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Directions

1. Cook the meat & roast the chiles & tomatoes: Cook the meat over a hot grill into well done. Roast the chiles until soft and have char marks.
2. Make the chili: Add onion and sauté into a large pan until translucent -- 3 to 5 minutes. Add garlic and cook 1 more minute. Return the meat to the saute' pan. Gradually add 1 can beef broth and deglaze by scraping up the brown bits from the bottom of the saute' pan. Add chili powder, cumin. Reduce heat to medium low, cover, and simmer for 1 hour.
3. Puree the chiles & dice tomatoes: Remove and discard stems. Place chili & diced tomatoes mixture and liquid in a blender or food processor and blend until smooth -- 2 to 3 minutes.

Finish the chili: In a small bowl, whisk the masa and water together. Stir masa mixture into the chili. Add ancho chili & tomato mixture, black beans, salt, and vinegar. Simmer uncovered for 15 minutes. Serve hot


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