Chili with Beef Chunks
1½ lb. beef (top round, round steak, chuck, etc.) cut into 1 inch pieces
1 onion, chopped
3 cups NSA beef broth (homemade, dry granules, soup base paste concentrate, canned, etc.)
1 can (14 oz.) NSA diced tomatoes
1 tsp. ground cumin (Add more or less to suit individual tastes)
3 cans (15 oz.) low sodium beans, well rinsed (I usually use a can each of red kidney, pinto, & black beans)*
2 cups frozen no-salt corn
1 can (14 oz.) white or yellow hominy, well rinsed
1 can (4 oz.) chopped green chiles, rinsed (Add more or less to suit individual tastes)
Brown the meat in two or three batches. Don’t overcrowd the pan or else the meat will steam and not brown. Set the meat aside, and in the same pan sauté the chopped onion and crushed garlic. Once the onions are soft, return the meat to the pan and add the equivalent of 3 cups of NSA beef broth. Add one 14 oz. can of NSA diced tomatoes along with the cumin & salt-free chili powder.
Bring the meat mixture to a boil and turn the heat down to simmer. After 30 minutes, check meat for tenderness. If the meat is just about tender, begin adding the remaining ingredients: beans, corn, hominy, and chopped chili peppers. Add more water or broth if necessary. Let mixture simmer for an additional 30 minutes before testing the meat again. If meat is tender, slowly dribble in the masa harina mixture and continue simmering for about 10-15 minutes. The mixture will thicken slightly. Check seasonings and add more chili powder or cumin if desired. Serve immediately or let it sit overnight for all the flavors to meld. Freezes well.
*Cooked dried beans are wonderful. Use an equivalent amount and then freeze the leftovers for another meal.