Cooking Instructions

• Begin by browning the meat. Dry off the beef with paper towels if it is very wet. Sprinkle all over with a generous amount of salt and pepper.
• Heat a large, high sided skillet over medium high heat. Add about 1 tablespoon oil and swirl to coat.
• Brown the meat in batches, placing each piece in the skillet with about an inch of space around it. Sear for 1-2 minutes until brown, then flip and sear the other side for another minute.
• Remove the beef to a large crock pot, continuing to sear the rest of the beef, adding more oil as necessary.
• Once all the beef is seared, add more oil to the pan if needed. Add the chopped onion and celery, sauté over medium high heat for about 5 minutes until softened.
• Add 6 cloves of minced garlic and 2 chopped jalapenos.
• Stir in chili powder, cayenne pepper, cumin, oregano, garlic powder, and brown sugar, letting the spices toast with the veggies for a couple of minutes.
• Add the beef broth and scrape up the bottom of the pan.
• Slowly pour in ¼ cup of masa harina, stirring constantly to break up any lumps.
• Pour the mixture into the crock pot.
• Add 2 tablespoons tomato paste, crushed tomatoes, drained kidney beans, and bay leaves to the crock pot and stir to combine.
• Cover and cook on high for 6 hours or low for 8-10 hours.
• When ready to eat, break up chunks of beef with a wooden spoon or shred it and return to the pot.
• Serve with sour cream, cheddar cheese, finely chopped onions, and cilantro.