Ingredients Jump to Instructions ↓

  1. 4 Jalapeno chiles - seeds remo

  2. 4 tablespoons Chili powder

  3. 1 tablespoon Paprika

  4. 2 pounds Beef chuck roast;

  5. 1/2" cubes

  6. 1 medium Onion; chopped

  7. 2 tablespoons Vegetable oil

  8. 8 ounces Tomato sauce

  9. 1 can Beer

  10. 2 cups Beef stock

  11. 3 teaspoons Ground cumin

  12. 2 teaspoons Garlic powder

  13. 1 teaspoon Black pepper

  14. 1/4 cup Masa harina

Instructions Jump to Ingredients ↑

  1. 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.


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