Chili appreciation society international chil
1 Batch
Quantity | Ingredient | |
---|---|---|
2 | pounds | Chuck beef, cubed in stew-sized pieces |
1 | medium | Onion, chopped |
2 | tablespoons | Chopped suet or veg. oil |
4 | Jalapenos, stemmed, seeded, halved | |
8 | ounces | Tomato sauce |
12 | ounces | Beer |
16 | ounces | Beef stock |
1 | tablespoon | Cumin, ground |
2 | teaspoons | Garlic powder |
1 | teaspoon | Pepper, ground |
4 | tablespoons | Chili powder |
¼ | cup | Masa |
1 | cup | Water |
1 | tablespoon | Paprika |
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
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