Chili appreciation society international chil
1 Batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Chuck beef, cubed in stew-sized pieces |
| 1 | medium | Onion, chopped |
| 2 | tablespoons | Chopped suet or veg. oil |
| 4 | Jalapenos, stemmed, seeded, halved | |
| 8 | ounces | Tomato sauce |
| 12 | ounces | Beer |
| 16 | ounces | Beef stock |
| 1 | tablespoon | Cumin, ground |
| 2 | teaspoons | Garlic powder |
| 1 | teaspoon | Pepper, ground |
| 4 | tablespoons | Chili powder |
| ¼ | cup | Masa |
| 1 | cup | Water |
| 1 | tablespoon | Paprika |
Directions
The only way I do beer chili is make a regular pot, extra hot, and drink a bunch of beers with it. Very satisfactory that way.
Let it be noted that I disagree with many of the particulars of the recipe below, but it's a good example of a beer chili.
Brown beef and onion in fat. Add peppers, tomato, beer, stock, cumin, garlic, pepper, and half the chili powder. Simmer until meat is done, about 2 hr. Make a paste of the masa and water. Stir this quickly into the chili. Add the paprika and the rest of the chili powder.
Cook 15 min. Remove Jalapenos and serve.
From: Michael Loo