| 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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