4 Jalape#o chiles stems & deveined, halved
4 tbsp Chili powder
1 tbsp Paprika
2 lb Beef chuck
1 medium Onion, chopped
2 tbsp Kidney suet, chopped substitute vegetable oil
8 oz Tomato sauce
12 oz Beer
2 cup Beef stock
3 tsp Cumin, ground
2 tsp Garlic powder
1 tsp Pepper, black
1/4 cup Masa harina (finely ground maize flour)
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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 Jalape#o 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
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