Yield: 1 Batch
|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|
|16 ounces||Beef stock|
|1 tablespoon||Cumin, ground|
|2 teaspoons||Garlic powder|
|1 teaspoon||Pepper, ground|
|4 tablespoons||Chili powder|
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