Texas Chili (from Williams-Sonoma)

Serves: 6

1/3 cup suet OR 1/2 cup olive oil
3 pounds boneless chuck, trimmed and cut into 1" cubes
1/2 cup masa harina
1 large yellow onion, diced
6 garlic cloves, minced
3 tablespoons ancho chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
2 teaspoons dried coriander
1 teaspoon kosher salt, plus more, to taste
1 teaspoon finely ground 5-pepper blend
2 cups beef stock
3 tablespoons white wine vinegar
Cheddar Biscuits (see other recipe)

In a large saute pan over medium-high heat, warm the suet. Working in batches, brown the beef on all sides, 12 to 15 minutes total. Transfer to a slow cooker. Sprinkle in the masa harina. In the same pan over medium heat, combine the onion, garlic, chili powder, cumin, oregano, coriander, 1 teaspoon salt and the pepper blend. Cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add 1/2 cup of the stock and scrape up the brown bits, do not reduce the liquid. Transfer to the slow cooker and stir in the remaining stock and vinegar. Cover and cook on high for 6 hours. Taste the chili and adjust the seasonings with salt. Divide among 6 oven proof soup bowls. Top each with 1 uncooked Cheddar Biscuit, and sprinkle with remaining cheese. Place the bowls on a baking sheet and back until the biscuits are golden brown, 20 to 22 minutes.