Casi-Style Chili Recipe
Recipe
Ingredients
4 jalape#o chiles stems & deveined, h, alved
4 tbsp chili powder
1 tbsp paprika
2 lb beef chuck
1 medium onion, chopped
2 tbsp kidney suet, chopped substitute vegeta
8 oz tomato sauce
12 oz beer
2 cup beef stock
3 tsp cumin, ground
2 tsp garlic powder
1 tsp pepper, black
1/4 cup masa harina (finely ground maize fl, our)
Recipe
Preparation
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 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
Servings:
6
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