In a large
saucepan, heat the vegetable oil. When the oil is hot, add the onions and saute for 3 to 5 minutes, or until the vegetables start to wilt. Season with salt and cayenne. Stir in the
stew meat, chili powder, cumin, crushed
red pepper, and
oregano. Brown the meat for 5 to 6 minutes. Stir in the
garlic, tomatoes,
tomato paste, and
beef stock. Bring the liquid up to a boil and reduce to a simmer.
Simmer the liquid, partially covered for 1 1/2 hours, stirring occasionally, or until the beef is tender.
Skim off the fat occasionally.
Mix the masa and water together. Slowly stir in the masa
slurry, add the beans, and continue to cook for 30 minutes. Reseason with salt and cayenne. Place a handful of the chips in each shallow bowl. Spoon the chili over the
chips.
Garnish with the grated cheese, sour cream and jalapenos.
Chiarello Chicken and White Bean Chili With Veggies
