Beef Shoulder Chili

Ingredients:

• 1.5 kg beef shoulder, cut into large cubes
• 800 g canned tomatoes in their own juice, hand-crushed
• 3 tbsp. l. olive oil
• 2 tbsp. chili powder with ancho pepper
• 1 tbsp ground coriander
• 1 tbsp. ground cumin
• 1 tbsp paprika
• 1 tbsp. l. dried oregano
• 1/4 tsp ground cinnamon
• 2 onions, diced
• 10 cloves garlic, cut in half
• 3 canned chipotle peppers in adobo sauce, finely chopped
• 1 jalapeño, finely chopped
• 1 teaspoon of sugar
• 2 tbsp tomato paste
• 0.5 cup corn flour
• 3 cups grated Cheddar cheese, for serving
• 2 bunches chopped chives, for serving
• 0.5 cup sour cream for garnish

Preparation:

1. Heat olive oil in a large soup pot. Season the beef shoulder with salt and pepper, add it to the pot, and brown it. Once the meat begins to brown, add the chili powder, coriander, cumin, paprika, oregano, and cinnamon, and stir thoroughly. Reduce the heat to a simmer to toast the spices.
   
   In a food processor, puree the onion, garlic, peppers, jalapeño, tomato paste, and sugar until smooth. Increase the heat to medium and sauté the vegetables until steaming and the peppers are slightly fragrant. Add enough water to cover the pan by 3 cm (about 1 liter) and add the tomatoes along with their liquid. Bring to a boil and skim off any excess foam that rises to the surface.
   
   Reduce heat and simmer for about 2 hours, until the meat is tender and flakes easily when pressed with a fork. As the liquid evaporates, add more water. When done, toss the dish with masa harina. Use a potato masher to mash the chili until the meat separates. Season with salt and pepper to taste. Garnish each serving with shredded Cheddar, onion, and sour cream.
   
   Beef Shoulder Chili with Two Sauces