Yield: 1 Batch
Measure | Ingredient |
---|---|
2 pounds | Chuck beef, cubed in stew-sized pieces |
1 medium | Onion, chopped |
2 tablespoons | Chopped suet or veg. oil |
4 \N | 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