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Texas Chili with Cubed Sirloin and Cumin

Texas chili with cubed sirloin is simmered low and slow with cumin, chili powder, and beef broth until the meat is fork-tender. Masa harina thickens the chili for a hearty, rich texture.
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Prep Time 15 minutes
Cook Time 2 hours 4 minutes
Resting time 10 minutes
Total Time 2 hours 29 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 lb sirloin cut into 1 1/4-inch cubes
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 3 tbsp vegetable oil
  • 1 yellow onion large, diced
  • 4 cloves garlic minced
  • 0.25 cup chili powder
  • 1 tbsp ground cumin
  • 1 tsp dried oregano
  • 4 cup low-sodium beef broth
  • 2 tbsp masa harina
  • 0.25 cup water

Equipment

  • 1 5- to 6-quart Dutch oven

Method
 

  1. Pat the sirloin dry and season it evenly with the salt and pepper.
  2. Heat 1 tablespoon of the oil in a 5- to 6-quart Dutch oven over medium-high heat until shimmering, then brown the beef in 3 batches, adding 1 tablespoon oil before each batch; transfer the browned beef to a plate.
  3. Add the onion to the pot and cook over medium heat for 5 to 7 minutes, stirring and scraping up browned bits, until softened.
  4. Stir in the garlic, chili powder, cumin, and oregano and cook for 30 seconds, until fragrant.
  5. Pour in the beef broth, scraping the bottom of the pot.
  6. Return the beef and any accumulated juices to the pot.
  7. Bring the chili to a gentle simmer, cover, and cook over low heat for 1 1/2 to 2 hours, stirring occasionally, until the beef is fork-tender and has reached at least 145°F.
  8. Whisk the masa harina with the water in a small bowl until smooth, then stir the mixture into the chili.
  9. Simmer uncovered over low heat for 10 to 15 minutes, stirring occasionally, until thickened.
  10. Remove from the heat and rest for 10 minutes before serving.

Notes

For the most even browning, avoid crowding the beef in the pot. Refrigerate leftovers for 3 to 4 days or freeze them; for a gluten-free version, use certified gluten-free beef broth and masa harina.