When I first started making chili, I used various chili spice kits you can get in the supermarket. With time, I came to realize I could make a better tasting chili by buying and mixing my own spices. Chocolate is an authentic Southwestern, Mexican spice. Don't let the name fool you, your chili will not taste like a Hershey Bar!
Approximately 1 Gallon
Fill a pot (8 qt recommended) with the water, tomato sauce, and salsa. Heat on low to slowly bring up the temperature. In a separate frying pan, cast iron preferred, rapidly sear the flank steak cubes over high heat. Add the meat and dry spices to the heated water mixture and then bring the pot to a boil on high heat. Once the pot is boiling, lower heat to medium-low and cover. Cook for 2 Hours, stirring every 15 minutes.
Just before the 2 hour mark, mix together the warm water and masa flour to make a pasty fluid. Then, add it along with the diced tomatoes & chiles, black beans and corn. Cover and cook an additional 30 minutes. Stir once at the 15-minute mark.
Serve with shredded cheese, coarse chopped raw onion, and tortillas.
It helps to mix all the spices in a large bowl prior to needing them. Use a mortar and pestel to grind the dried cilantro, or, if you don't have one, rub it in your hands to break it down.
Don't try to sear the flank steak cubes all at once. Sear in small batches, maybe 3 to 6 at a time, depending on the size of your pan.
You can use hamburger to make this chili, but the consistency will be very different and the chili will tend to taste greasier unless the hamburger is well drained.
This recipe was provided by Michael Mowle from Rochester Hills.