Texas chili

Ingredients:

• 1400 g beef shoulder, cut into 2.5 cm thick cubes.
• 1600 g of hand-crushed canned tomatoes in their own juice
• 3 dried ancho peppers, peeled and seeded
• 2 tbsp. l. dried oregano
• 2 tbsp. sweet paprika
• 2 tablespoons whole coriander
• 1 tbsp cumin seeds
• 1 tbsp. chili powder
• 3 tbsp. l. olive oil
• 2 chopped onions
• Salt and ground black pepper
• 6 chopped garlic cloves
• 1 canned chipotle pepper, chopped
• 0.5 jalapeno pepper, chopped
• 1 cinnamon stick
• 1 teaspoon of sugar
• 2 tablespoons masa harina flour (corn flour)
• Grated queso fresco cheese (a Mexican soft fresh cheese made from cow's milk or a mixture of cow's and goat's milk) for garnish; can be replaced with Adyghe cheese
• Coriander leaves for garnish
• Lime wedges for garnish

Preparation:

1. Place a small skillet without oil over low heat and add the ancho chili powder, oregano, paprika, coriander, cumin, and chili powder. Toast until the spices are fragrant, about 2 minutes. Grind the spices in a spice grinder or food processor until they become a fine powder. Set aside.
2. Heat a large heavy-bottomed saucepan over medium heat; add 3 tablespoons of olive oil and the onion. Cook until the onion is soft and beginning to caramelize, about 10 minutes. Pat the beef dry and season with salt and pepper.
   
   Add the meat to the pan and cook, stirring frequently, until browned on all sides, about 10 minutes. Add 2 tablespoons of the toasted spice mix, garlic, chipotle, jalapeño, tomatoes, cinnamon stick, and sugar. Season with salt and stir well. Add a little hot water to cover the meat. Bring to a boil and simmer, covered, for 1.5 hours.
3. Remove the meat and flake it with a fork. Return it to the pan, add the masa harina, and simmer for another 10 minutes, uncovered, until thickened. Taste and adjust seasonings to taste. When serving, garnish the Texas chili with queso fresco, cilantro leaves, and lime wedges.
   
   Another option dishes.