3 lb Center cut chuck roast, coarsely ground.
2 lb Center cut chuck roast, cubed.
1 cup Vegetable oil.
2 large White onions, diced.
1/4 Green bell pepper, diced.
1 4-ounce) can diced green chilis (mild, not superhot), drained.
1 Or 2 small fresh jalapeno peppers, diced.
2 Cloves garlic, finely minced.
4 cup Water, preferrably bottled.
1/2 (6-ounce) can warm beer.
1 (8-ounce) can tomato sauce.
1 (6-ounce) can tomato paste.
7 tbsp Chili powder.
2 Bay leaves.
3 tbsp Ground cumin.
1 tsp Ground oregano.
1/4 tsp Ground coriander.
1/2 tsp Beau monde spice mixture.
1/2 tsp Hot pepper sauce.
1 tsp Cayenne pepper.
1 tbsp Honey.
1 tsp Monosodium glutamate (M.S.G.), if desired.
1/2 tsp Mole paste.
1 tsp Beef bouillon granules.
1 tsp Paprika.
1/4 tsp White pepper.
1 tsp Salt.
1/2 tsp Coarse ground black pepper.
2 tsp Masa harina (corn Flour).
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Heat 1/2 cup of oil in a large pot. Add the onions, green pepper, Jalapenos and green chilis and garlic and saute until soft. Remove from pot and reserve. Heat the remaining 1/2 cup oil. When very hot, add the meat, cooking it in batches to prevent crowding, and brown thoughly. Drain off the Oil and fat and add the vegetables to the meat. Add 3 cups of water, beer, tomato sauce, tomato paste and chili powder. stir well as liquid comes to a boil, then lower heat and simmer for 20 min. Add remaining ingredients except for masa harina. Mix masa with remaining cup of water while bringing liquid to a boil again. Slowly stir masa mixture into liquid. Lower heat, partly cover pot and allow chili to simmer for 2 hours, stirring offen.
Serves 10 to 12
~end recipe export
From: Imran Chaudhary Date: Sun, 11-0
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