Ingredients

  • 908 grams beef chuck cut 1.5 inch cubes
  • 2 tablespoons kidney fat or substitute other
  • 1 onion chopped
  • 3 cloves garlic minced
  • 4 chilies, jalapenos destem & seed, halve
  • 2 tablespoons Chili Powder
  • 8 ounces tomato sauce
  • 340 milliliters beer
  • ½ liter beef stock
  • 3 teaspoons ground cumin
  • 1 teaspoon ground pepper
  • ¼ cup masa corn flour
  • 1 tablespoon Paprika
  • 2 tablespoons chili powder

Directions

1. Brown the meat in the fat. Remove from pan then sauté the onion until golden. Add garlic and jalapeños and stir for 1 minute.
2. Return beef to pan and add the Chili Powder, tomato sauce, beer, beef stock, cumin, and black pepper. Simmer the chili over a low heat for 2 hours until the meat is tender.
3. To thicken, make a thin paste of the masa with water. Quickly stir this into the chili to avoid lumps. Add the Chili Powder and Paprika. Simmer for an additional 15 minutes. Remove the Jalapenos and serve.

Notes
Serving Ideas:Original serves 6.


Categories
Beef, main course
Keywords
Beef, main course
MacGourmet downloadCASI Style Chili. To import, drag image to your MacGourmet recipe box.