Chili

2 lb beef shoulder roast, cut into 1/4 inch cubes

1 large onion, diced

2 Tbsp vegetable oil

4 cups water

⅓ cup tomato paste

⅓ cup chili powder

2 tsp cumin

1 ½ tsp paprika

1 ¼ tsp salt

1 tsp ground oregano

1 tsp onion powder

1 tsp garlic powder

½ tsp cayenne pepper

1 can small red beans, rinsed and drained

1 can small-dice tomatoes

⅓ cup masa harina

Heat oil in an extra large skillet (or a dutch oven) over medium-high heat and add diced beef and onion. Stir and cook until beef is brown and onions are translucent.

Stir in water, tomato paste and all spices and seasonings. Reduce heat to medium-low and simmer until beef is tender (2-3 hours). Stir occasionally, and reduce heat/add water as necessary.

When beef is tender, add beans and tomatoes and return to a simmer. Mix masa harina with a little warm water to form a paste, then stir into chili. Continue simmering, stirring occasionally, for another 20 minutes.

Serve warm with your choice of condiments. A few ideas: shredded cheese, sour cream, diced onions, diced tomatoes, corn chips.