Texas-Style Chili with Brisket
3 pounds flat-cut beef brisket, trimmed and cut into 1-inch cubes 1 pound beef stew meat 2 teaspoons freshly ground black pepper, divided 1¾ teaspoons kosher salt, divided 5 teaspoons canola oil, divided 4 cups chopped yellow onion 2 tablespoons dried oregano 1½ tablespoons paprika 1 tablespoon chili powder 1 tablespoon ancho chile powder 1 tablespoon ground cumin 6 garlic cloves, finely chopped 2 dried bay leaves 1 dried ancho chile, seeded 1 (6-ounce) can unsalted tomato paste 4½ cups water, divided 1 (12-ounce) lager beer (such as Shiner) 5 tablespoons masa harina 2 teaspoons hot sauce (such as Tabasco) ½ cup chopped green onions Sprinkle beef with 1 teaspoon pepper and 1 teaspoon salt. Heat a large Dutch oven over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add one-quarter of beef to pan; sauté 3 minutes or until well browned on all sides. Remove beef from pan. Repeat procedure 3 times with 3 teaspoons oil and remaining beef. Add remaining 1 teaspoon oil to pan; swirl to coat. Add onion and next 8 ingredients (through dried chile); sauté 3 minutes. Stir in remaining 1 teaspoon black pepper, remaining ¾ teaspoon salt, and tomato paste; cook 1 minute, stirring constantly. Stir in 4 cups water and beer; bring to a simmer. Reduce heat to medium-low, cover, and cook 2 hours or until beef is very tender. Combine remaining ½ cup water and masa in a small bowl, stirring with a whisk until smooth. Add masa mixture and hot sauce to pan; cook 3 minutes or until slightly thickened. Discard dried ancho chile and bay leaves. Sprinkle with green onions. Recipe by 5* trending recipes with videos at https://food.theffeed.com/2018/11/19/texas-style-chili-with-brisket/
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