Yield: 1 servings
|4||Jalapeno chiles - seeds remo|
|4 tablespoons||Chili powder|
|2 pounds||Beef chuck roast; 1/2" cubes|
|1 medium||Onion; chopped|
|2 tablespoons||Vegetable oil|
|8 ounces||Tomato sauce|
|2 cups||Beef stock|
|3 teaspoons||Ground cumin|
|2 teaspoons||Garlic powder|
|1 teaspoon||Black pepper|
|¼ cup||Masa harina|
Recipe by: The Whole Chile Pepper Book ISBN: 0-316-18223-0 Chile Appreciation Society, International (CASI) chili-cookoff winners tend to use blnded chili powder and also Jalapeno chiles, which are usually removed before serving. The beef is cubed, and masa, which is a flour made from ground dried corn and available in Latin Markets, is used to thicken the chili.
Brown the meat and onions in the oil or fa.
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 heat 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 Pepper and Paprika. Simmer for an additional 15 minutes. Remove the jalapenos and serve.