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
with the grated cheese, sour cream and jalapenos.