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Casi-Style Chili

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Submitted by Completebrat

YIELD

4 servings

PREP

30 min

COOK

120 min

READY

150 min

Ingredients

4 4
EACH EACH JALAPEÑO PEPPER
stems removed, deveined, halved *
4 6E+1
TABLESPOONS ML CHILI POWDER
1 15
TABLESPOON ML PAPRIKA
2 907.2
POUNDS G BEEF CHUCK
1 1
EACH EACH ONIONS
medium ,
2 3E+1
TABLESPOONS ML BEEF KIDNEY SUET *
8 231.2
OUNCES ML/G TOMATO SAUCE
12 346.8
OUNCES ML/G BEER
2 473
CUPS ML BEEF STOCK
prefer veal stock if possible
3 15
TEASPOONS ML CUMIN
ground
2 1E+1
TEASPOONS ML GARLIC POWDER
1 5
TEASPOON ML BLACK PEPPER
¼ 59
CUP 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 530g (18.7 oz)
Amount per Serving
Calories 894 59% from fat
 % Daily Value *
Total Fat 59g 91%
Saturated Fat 23g 115%
Trans Fat 0g
Cholesterol 236mg 79%
Sodium 470mg 20%
Total Carbohydrate 6g 6%
Dietary Fiber 5g 19%
Sugars g
Protein 132g
Vitamin A 62% Vitamin C 26%
Calcium 10% Iron 58%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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