Kick Butt Chili Recipe: Heat a cast-iron frying pan or heavy-bottomed skillet over medium heat. Add 1 tablespoon of canola oil and half of the meat, and brown for about 8 minutes. Pour the meat into a strainer positioned over a bowl, and let the fat drain. Set the strained meat aside. Wipe down the frying pan using a paper towel, cleaning off the residual oil and bits of beef from the bottom. Heat 1 tablespoon of canola oil in the frying pan and cook and drain the remaining beef using the same process. Discard the drained fat. Put the beef in the crock pot. Add 12-ounces of pinto beans and 12-ounces of black beans that have been soaked over night. Canned beans will turn into a mushy paste in a Crock Pot, so be sure to use dry beans. Add the beef stock, beer, and tomatoes on top of that. Add all of the spices, onions, garlic, and jalapeno. Simmer on low for 2-3 hours or until meat is tender. Add masa and fresh corn at the very end and allow to thicken for 5 minutes. Serving options:
