Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups & Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Jalapeño chiles
- stems & deveined -- halved
4 tb Chili powder
1 tb Paprika
2 lb Beef chuck
1 medium Onion, chopped
2 tb Kidney suet -- chopped
- substitute vegetable oil
8 oz Tomato sauce
12 oz Beer
2 c Beef stock
3 tsp Cumin, ground
2 tsp Garlic powder
1 t Pepper, black
1/4 c Masa harina (finely ground
- maize flour)
Cut beef into 1-1/2" cubes. Brown the meat and onions
in oil or fat.
Add the tomato sauce, beer, beef stock, chiles, cumin,
garlic, black pepper, and 2 tablespoons of the Chili
Powder. Simmer the chili over a low head for 2 hours
until the meat is tender.
To thicken, make a thin paste of the masa and water.
Quickly stir this into the chili -- if done too slowly
it will lump.
Add the remaining Chili Powder and Paprika. Simmer
for an additional 15 minutes. Remove the Jalapenos
and serve.
[CASI (Chili Appreciation Society International)
chili-cookoff winners tend to use blended chili powder
and also Jalapeño chiles, which are usually removed
before serving. The beef is cubed, and masa, which is
flour made from ground dried maize available in Latin
markets, is used to thicken the chili.]
The Whole Chile Pepper Book
by Dave DeWitt and Nancy
Gerlach
