Brother Dave's Chili

Brother Dave clearly knew what he was doing, because this chili has all the hallmarks of someone who’s won a cook-off or two.

Three pounds of stewing beef (not ground, thank you very much) get browned and simmered low with a heavy hand of chili powder, comino, cayenne, paprika, and oregano.

Masa harina goes in toward the end to give the broth that thick, velvety texture that clings to a spoon.

Then comes the move that separates this from every other pot of red: a dash of Peychaud’s bitters and a pinch of nutmeg right at the finish line, adding a warmth you can’t quite put your finger on but absolutely cannot stop eating.

No beans. No apologies.

Pro Tips

• Cut stewing beef into bite-sized cubes if it isn’t already. You want chunks, not crumbles.
• Simmer for at least 2 hours for the best flavor. The longer it goes, the more tender the beef and the deeper the spice.
• Masa harina thickens without making the chili gummy. Stir it in gradually and give it 10 minutes to do its work.
• Peychaud’s bitters can be found at any liquor store. Angostura works in a pinch, but Peychaud’s has that distinct New Orleans character.