| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Loo, Chili | 1 | Batch |
INGREDIENTS
| 2 | lb | Chuck beef, cubed in stew-sized pieces |
| 1 | md | Onion, chopped |
| 2 | tb | Chopped suet or veg. oil |
| 4 | Jalapenos, stemmed, seeded, halved | |
| 8 | oz | Tomato sauce |
| 12 | oz | Beer |
| 16 | oz | Beef stock |
| 1 | tb | Cumin, ground |
| 2 | ts | Garlic powder |
| 1 | ts | Pepper, ground |
| 4 | tb | Chili powder |
| 1/4 | c | Masa |
| 1 | c | Water |
| 1 | tb | Paprika |
INSTRUCTIONS
The only way I do beer chili is make a regular pot, extra hot, and drink a bunch of beers with it. Very satisfactory that way. Let it be noted that I disagree with many of the particulars of the recipe below, but it's a good example of a beer chili. Brown beef and onion in fat. Add peppers, tomato, beer, stock, cumin, garlic, pepper, and half the chili powder. Simmer until meat is done, about 2 hr. Make a paste of the masa and water. Stir this quickly into the chili. Add the paprika and the rest of the chili powder. Cook 15 min. Remove Jalapenos and serve. From: Michael Loo Recipes posted to FIDO COOKING echo by Mike Loo, an excellent cook, between Dec 1, 1944 and Jul 31, 1995. Many are authentic Chinese recipes. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mikeloo.zip
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