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Casi-Style Chili

beef, chili, tex-mex, stews

4 jalape#o chiles stems & deveined, h; alved
4 tablespoon chili powder
1 tablespoon paprika
2 lb beef chuck
1 medium onion, chopped
2 tablespoon kidney suet; chopped substitute vegeta
8 oz tomato sauce
12 oz beer
2 cup beef stock
3 teaspoon cumin, ground
2 teaspoon garlic powder
1 teaspoon pepper, black
1/4 cup masa harina (finely ground maize fl; our)

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.] From: Ghislaine Dumont Date: 21 May 97 Home Cooking Ä

Yield: 6 servings

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