Emily's Award-Winning Southwestern Chili

This is a thick and hearty chili that won the FBT annual chili cook-off.  It features chunks of chili, black beans, and corn.  Ancho chili and cayenne pepper bring the heat, and fresh cilantro adds a bright flavor.  Vary the amounts of the ingredients according to your preferences - especially the spices.

I wish I had remembered to take a picture - the colors are beautiful!  If you make it and take a picture, please send it to me!

Ingredients:

• 1-2 lbs chuck roast or chuck steak, trimmed of fat, cut into 1/2 inch cubes
• 2 tbsp olive oil
• 2 15-oz cans black beans, drained and rinsed
• about 8 oz corn, fresh or frozen
• 1 medium onion, diced (or about 8 oz frozen chopped onion - so much easier!)
• 32 oz beef broth
• 2 cans Rotel diced tomatoes with chiles (undrained)
• 1 6 oz can tomato paste
• 3 cloves garlic, minced (or about 2 tbsp)
• 2 tbsp chili powder (I use Bloemer's)
• 1 tbsp cumin (or more)
• 1 tbsp paprika
• 1 tsp ancho chili powder
• 1 tsp cayenne pepper (or more if you like it hot!)
• 1/2 cup fresh cilantro, roughly chopped
• masa/corn flour (optional)

Directions

1. In a large pot, brown the beef in the olive oil (in batches if necessary).  Drain most of the fat.
2. Add diced onions, saute 5-7 minutes or until translucent.  Add garlic and dry spices, cook for another 1-2 minutes.  
3. Add broth, beans, corn, tomatoes, and tomato paste, stir.  Bring to a boil.
4. Reduce heat and simmer for a couple of hours (the longer the better).  Add more broth as needed.  If it needs to be thickened, add a couple tablespoons of masa (corn flour).  (This can be made in a crock pot, but you will have to reduce the liquid because it won't evaporate in the crock pot.  What I did was to cook it on low all day in the crock pot to tenderize the beef, then finish on the stove on medium-hi to thicken.)
5. Add fresh cilantro just before serving.

Enjoy!