Tex Mex Short Rib Chili con Carne

Instructions

1. Puree tomatoes in food processor until smooth. Pat beef dry with paper towels and season with 1 teaspoon of the salt and black pepper. Heat oil in Dutch oven on medium-high heat. Working in batches, sear beef on all sides. Remove beef to a clean bowl. Set aside.
2. Add onion, and jalapeño to Dutch oven; cook until softened, about 5 minutes. Stir in chili powder, cumin, garlic powder, chipotle chile pepper and oregano and cook until fragrant, about 30 seconds. Stir in water, pureed tomato mixture, bay leaf and sugar. Return beef to pot. Bring to boil; reduce heat to low and simmer, covered about 1 hour. Skim fat from surface and continue to simmer, uncovered, about 30 to 45 minutes longer, until beef is very tender.
3. Slowly whisk masa harina into chili. Simmer 5 to 10 minutes or until slightly thickened. Stir in vinegar and remaining 1 1/2 teaspoons of salt. Garnish chili with desired toppings, such as chopped cilantro, diced red onion, thinly sliced radishes, crumbled cotija cheese and lime wedges. Serve with fresh tortillas, pinto beans and yellow rice.