Chili garnishes such as cheese, onions, sour cream, jalapeños, chips, and/or crackers, for serving (optional)
Instructions
Melt the fat in a Dutch oven on medium-low heat. Season the meat with the salt and white pepper.
Working in batches, brown the meat in the pot, stirring occasionally. After it's browned, about 10 minutes, transfer the meat with a slotted spoon to a large mixing bowl. Repeat the browning until all the meat is done.
Once the meat is browned, add the garlic to the pot and cook for 30 seconds, stirring a couple of times.
Return the meat to the pot and stir in the chili powder, smoked paprika, cumin, and the crushed chiles.
Pour half the water into the bowl that the meat was in, swirl it around, then pour it into the pot. Add the remaining 3 cups to the pot, too.
Bring the pot to a boil on high then turn down to low. Simmer for 3 hours or until the gravy is reduced and the meat is tender. If the liquid gets too low, feel free to add more water.
Stir in the masa harina until well combined, then taste and adjust seasonings, if you like. Continue to cook for 15 minutes.
Serve warm with optional beans and other chili garnishes, on the side.