Bring on the beef with this bean-free chili, a rich and hearty recipe bursting with flavor thanks to a host of different peppers.

Preparation

if using whole chilies, remove the stems and seeds from the chilies, then cook the seeded chilies in a large cast-iron pan over medium heat for 2–3 minutes. Cover chilies with water and simmer over low heat for 30 minutes, or until softened. 

Season ground beef with salt and pepper and mix to combine. Cook on high heat in a large Dutch oven until well-browned, about 5–7 minutes. Add the onions to the pot, season with salt, and sauté over medium-low heat for 10 minutes, stirring occasionally.

While the onions are cooking, drain the chilies and add them to a blender with 2 cups of beef stock. Blend on high until smooth, then set aside. If using ground chilies, combine chili powders with warmed beef stock and blend or whisk thoroughly and set aside.

Add the garlic to the onions in the Dutch oven and cook for 30–45 seconds. Add tomato paste and cook for 3–4 minutes. Add cumin, coriander, tomato puree, remaining beef stock, and pureed chilies. Bring to a boil over high heat, then cover and simmer on low for 2–3 hours.

Add masa harina and mix well. Continue cooking for 1–2 minutes, then serve.