Ingredients:
2 pound Chuck beef, cubed in stew-sized pieces |
1 medium Onion, chopped |
2 tablespoons Chopped suet or veg. oil |
4 medium Jalapenos, stemmed, seeded, halved |
8 ounces Tomato sauce |
12 ounces Beer |
16 ounces Beef stock |
1 tablespoons Cumin, ground |
2 teaspoon Garlic powder |
1 teaspoon Pepper, ground |
4 tablespoons Chili powder |
1/4 Cup Masa |
1 Cup Water |
1 tablespoons Paprika |
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Preparation / 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 serv
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