Chili con carne Texas style

Ingredients:

• 1/4 cup rendered bacon fat or vegetable oil
• 1.3 kg beef (neck or sirloin steak), diced
• 1 large white onion, diced
• 3 large jalapeño or serrano peppers, stemmed, seeded and finely chopped
• 5 cloves garlic, peeled and crushed
• 5 green or red chili peppers, roasted, stemmed, seeded and finely chopped
• 6 tablespoons chili powder
• 1 tbsp. l. ground cumin
• 2 tsp oregano
• 2 teaspoons of salt
• 1 teaspoon freshly ground black pepper
• 2 large tomatoes, peeled, seeded and finely chopped
• 1 bottle of lager (recommended: Lone Star or Shiner Bock) (0.33 l)
• 60 ml tequila
• 3 chopped chipotle peppers in adobo sauce
• 4-5 cups beef broth
• 1/4 cup - 6 tablespoons masa harina corn flour
• Chopped fresh coriander leaves, for serving
• Finely chopped onion, for serving
• Sour cream, for serving
• Fresh hot cornbread, to serve

Preparation:

1. In a large, heavy-bottomed skillet (such as a Dutch oven), heat the fat or oil over high heat. Add the meat and cook, stirring, until no longer pink. Reduce the heat to medium-high. Add the onion, jalapeño, garlic, chili, and chili powder and cook, stirring constantly, until the onion wilts and begins to darken, 4 to 5 minutes. Add the cumin, oregano, salt, and pepper and cook until fragrant, about 20 seconds. Add the tomatoes and cook, stirring, for 1 minute.
2. Add the beer and tequila and cook, stirring and scraping up any browned bits from the bottom of the pan. Add the chipotle and 4 cups of broth, stir well, and bring to a boil.
3. Reduce heat and simmer, covered, stirring occasionally, until the meat is very tender, 2-3 hours, adding more broth if the chili becomes too thick. Once the meat is tender and the chili is done, add masa harina 1 teaspoon at a time until the liquid thickens to the desired consistency, stirring well after each addition before adding more.
4. Remove from heat and add salt to taste. Skim off any fat from the surface of the sauce.
5. Ladle the chili into bowls and top each serving with cilantro, finely chopped onion, and a dollop of sour cream. Serve with hot cornbread.
6. Note
   
   When handling chili peppers, always wear rubber gloves and avoid touching your eyes or skin. After handling the peppers, thoroughly wash all utensils and work surfaces with hot, soapy water.