Casi-Style Chili
Yield
4 servingsPrep
30 minCook
120 minReady
150 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
jalapeño pepper
stems removed, deveined, halved |
*
|
| 4 | tablespoons |
chili powder
|
|
| 1 | tablespoon |
paprika
|
|
| 2 | pounds |
beef chuck
|
|
| 1 | each |
onions
medium , |
|
| 2 | tablespoons |
beef kidney suet
|
* |
| 8 | ounces |
tomato sauce
|
|
| 12 | ounces |
beer
|
|
| 2 | cups |
beef stock
prefer veal stock if possible |
|
| 3 | teaspoons |
cumin
ground |
|
| 2 | teaspoons |
garlic powder
|
|
| 1 | teaspoon |
black pepper
|
|
| ¼ | cup |
masa flour
fine maize flour |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
jalapeño pepper
stems removed, deveined, halved |
*
|
| 6E+1 | ml |
chili powder
|
|
| 15 | ml |
paprika
|
|
| 907.2 | g |
beef chuck
|
|
| 1 | each |
onions
medium , |
|
| 3E+1 | ml |
beef kidney suet
|
* |
| 231.2 | ml/g |
tomato sauce
|
|
| 346.8 | ml/g |
beer
|
|
| 473 | ml |
beef stock
prefer veal stock if possible |
|
| 15 | ml |
cumin
ground |
|
| 1E+1 | ml |
garlic powder
|
|
| 5 | ml |
black pepper
|
|
| 59 | ml |
masa flour
fine maize flour |
* |
Directions
Cut beef into 1½ inch 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.
