| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Texan |
Stews, Beef, Texan |
6 |
Servings |
INGREDIENTS
| 4 |
|
Jalape#o chiles stems & deveined, halved |
| 4 |
tb |
Chili powder |
| 1 |
tb |
Paprika |
| 2 |
lb |
Beef chuck |
| 1 |
md |
Onion, chopped |
| 2 |
tb |
Kidney suet; chopped substitute vegetable oil |
| 8 |
oz |
Tomato sauce |
| 12 |
oz |
Beer |
| 2 |
c |
Beef stock |
| 3 |
ts |
Cumin, ground |
| 2 |
ts |
Garlic powder |
| 1 |
ts |
Pepper, black |
| 1/4 |
c |
Masa harina (finely ground maize flour) |
|
|
The Whole Chile Pepper Book |
|
|
by Dave DeWitt and Nancy Gerlach |
INSTRUCTIONS
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.]
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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