Smoky Chipotle Chili - cooking recipe

Ingredients

2 tablespoons canola oil, divided
1 1/2 lbs beef stew meat, well-trimmed and cut into 1/2 to 3/4 inch pieces
3 garlic cloves, minced
2 (14 1/2 ounce) cans diced tomatoes with green pepper and onion, undrained
12 ounces beer
2 tablespoons adobo sauce
1 tablespoon chipotle chile in adobo, minced
2 (15 ounce) black beans, rinsed
3 tablespoons masa harina
reduced-fat sour cream

Preparation

Heat 1 tablespoon oil in a Dutch oven on medium until hot. Brown beef in batches and remove from Dutch oven. Season with salt.
Heat remaining 1 tablespoon oil in same pot on medium. Add beef, tomatoes, beer, adobo sauce and chipotle peppers; bring to boil. Reduce heat; cover tightly and simmer 1 1/2 to 1 3/4 hours or until beef is fork-tender.
Stir in beans and masa harina; return to boil. Reduce heat; simmer 1 to 2 minutes, or until slightly thickened.
Serve chili with a dab of sour cream on top of each serving.
Hint: You can substitute 3 tablespoons flour mixed with 1/2 cup water for the masa harina.