2/3 cup corn oil 2 onions, chopped 2 tablespoons minced garlic 2 shallots, minced 2 jalapenos, minced 2 tablespoons ancho chile powder 2 tablespoons New Mexico chile powder 1/4 cup dried oregano 3 tablespoons cumin 4 teaspoons salt 1/4 cup tomato paste 2 chipotle chiles (canned in adobo sauce), minced (about 1 tablespoon) 3 (14.5 ounce) cans diced tomatoes 3 cups beef broth 4 pounds flap meat, cut into large dice

Step 1 In a large, heavy-bottomed pot, heat the oil over medium heat until hot. Stir in the onions, garlic, shallots and jalapenos and saute until softened, 3 to 5 minutes. Stir in the ancho and New Mexico chile powders, the oregano, cumin and salt, along with the tomato paste, chipotle chiles and tomatoes. Add the beef broth and bring to a boil, stirring occasionally.

Step 2 Stir in the beef, reduce the heat to a gentle simmer and cook, partially covered, until the meat is tender and the liquid is reduced and thickened, about 2 hours. Stir occasionally, checking to make sure the heat is gentle and the chili does not burn. Taste and adjust the seasoning as desired. This makes about 2 1/2 quarts of chili. While the chili is cooking, make the corn bread. (See related recipe).

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