excess fat and cut into 2-inch chunks
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
1 large onion, finely diced
4 medium cloves garlic, minced or grated on a
Microplane (about 4 teaspoons)
1 tablespoon ground cumin
½ teaspoon ground cinnamon (optional)
¼ teaspoon ground allspice (optional)
2 teaspoons dried oregano
1 cup Chile Paste (here)
2 quarts homemade or low-sodium canned chicken stock
2 to 3 tablespoons instant cornmeal (such as Maseca)
Garnishes as desired (see the headnote)
Season half of the meat with salt and pepper. Heat the oil
in a large Dutch oven over high heat until smoking. Add
the seasoned meat and cook, without moving it, until well
browned on bottom, about 6 minutes. Transfer the meat
to a large bowl, add the uncooked meat, and set aside.
- Return the Dutch oven to medium-high heat, add the
onion, and cook, stirring frequently, until softened but
not browned, about 6 minutes. Add the garlic, cumin,
cinnamon and allspice, if using, and oregano and cook,
stirring, until fragrant, about 1 minute. - Add the meat, along with the chile paste and chicken
stock, and stir to combine. Bring to a boil over high heat,
then reduce to a simmer, cover, leaving the lid just barely
ajar, and cook, stirring occasionally, until the meat is
completely tender, 2½ to 3 hours. (Alternatively, the chili