Chili by Ree Drummond

Ingredients:

• 1150 g beef neck, cut into large cubes, season with salt and pepper
• 1150 g of ground beef
• 4 cans (16 oz. each) pinto beans, drained and rinsed
• 4 cans (450g each) red kidney beans, drained and rinsed
• 1 can (400 g) of canned whole tomatoes
• 1 tbsp. vegetable oil
• 6 cloves of garlic, pressed through a garlic press
• 600 grams of beer
• 3 guajillo peppers, cut into strips with scissors
• 2 tbsp. chili powder
• 1 tbsp. ground cumin
• 1 tbsp oregano
• 3/4 cup masa harina cornmeal
• Pico de Gayo, tortilla, sour cream and lime wedges for serving

Preparation:

1. Heat a large heavy-bottomed skillet. Add oil and fry the meat over medium heat until golden brown, 7 to 8 minutes. Remove the meat and fry the ground beef until browned, 7 to 8 minutes. Add the garlic and cook for 2 minutes, then add the tomatoes. Return the meat to the skillet and pour in the beer. Add the guajillo peppers and bring the sauce to a simmer.
   
   Add dry spices: chili, cumin, oregano, and 2 tablespoons of salt, simmer briefly over high heat, and continue to cook, reducing the heat, for 10 minutes to combine the flavors.
2. In a separate bowl, dissolve the cornmeal with enough water. Add the slurry to the sauce and simmer until thickened, 5 to 10 minutes; season with salt and pepper to taste. Stir in the red and pinto beans and simmer over low heat for 1 hour.
   
   Serve with fresh Pico de Gallo salsa and tortillas, put a spoonful of sour cream on each serving, garnish with lime wedges.