4 Jalape?o#o chiles
– stems & deveined — halved 4 tb Chili powder
1 tb Paprika
2 lb Beef chuck
1 medium Onion, chopped
2 tb Kidney suet — chopped
– substitute vegetable oil 8 oz Tomato sauce
12 oz Beer
2 c Beef stock
3 tsp Cumin, ground
2 tsp Garlic powder
1 t Pepper, black
1/4 c Masa harina (finely ground
– maize flour)
Cut beef into 1-1/2″ cubes. Brown the meat and onions in oil or fat. 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 head 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 Powder and Paprika. Simmer for an additional 15 minutes. Remove the Jalapenos and serve. [CASI (Chili Appreciation Society International) chili-cookoff winners tend to use blended chili powder and also Jalape?o#o chiles, which are usually removed before serving. The beef is cubed, and masa, which is flour made from ground dried maize available in Latin markets, is used to thicken the chili.] The Whole Chile Pepper Book by Dave DeWitt and Nancy Gerlach