Texas Red Chili

Ingredients:

• 2 tbsp. l. olive oil
• 2.7 kg of beef pulp (neck or shoulder), cut into cubes about 2 cm in size.
• 6 cloves garlic, chopped
• 6 tbsp chili powder (see seasoning recipe) Here)
• 4 tsp ground cumin
• 1/2 cup wheat flour
• 2 tbsp. l. dried oregano
• 1.6 liters of lightly salted beef broth
• Coarse salt and freshly ground pepper
• 1/2 cup instant cornmeal
• White parts of green onions and sliced ​​pickled jalapeños, for topping

Preparation:

1. In a large heavy-bottomed saucepan, heat 1 tablespoon olive oil over medium-high heat. Add half the beef and cook, stirring, until browned, about 4 minutes. Transfer to a platter. Add 1 tablespoon olive oil to the pan and brown the remaining beef, then return the first batch to the pan. Reduce the heat to medium and stir in the garlic.
2. Combine chili powder, cumin, and flour in a small bowl. Add the mixture to the saucepan and stir to combine. Add the oregano, 1/2 quart beef broth, 2 teaspoons salt, and 1/4 teaspoon pepper; stir. Bring to a boil, then reduce heat to low; partially cover and simmer until the meat is tender, about 1 hour 30 minutes.
3. In a bowl, combine the remaining broth with the cornmeal until a thick paste forms; stir into the chili. Continue to simmer at a low simmer until the meat begins to separate easily, 30 to 60 minutes. If the chili becomes too thick, thin it with water (no more than 2 cups). Divide the chili among bowls and top with onions and pickled jalapeños.