Casi-style Chili
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Texan | Beef, Stews, Texan | 6 | Servings |
INGREDIENTS
| 4 | Jalape#o chiles | |
| stems & deveined halved | ||
| 4 | T | Chili powder |
| 1 | T | Paprika |
| 2 | lb | Beef chuck |
| 1 | Onion, chopped | |
| 2 | T | Kidney suet, chopped |
| substitute vegetable oil | ||
| 8 | oz | Tomato sauce |
| 12 | oz | Beer |
| 2 | c | Beef stock |
| 3 | t | Cumin, ground |
| 2 | t | Garlic powder |
| 1 | t | Pepper, black |
| 1/4 | c | Masa harina, finely ground |
| maize flour |
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.] The Whole Chile Pepper Book by Dave DeWitt and Nancy Gerlach From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 793
Calories From Fat: 523
Total Fat: 58.1g
Cholesterol: 160.8mg
Sodium: 1034mg
Potassium: 787.9mg
Carbohydrates: 20.3g
Fiber: 3.8g
Sugar: 4.8g
Protein: 43.3g