Course : Crockpot
Serves: 6
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4 medium Jalapeo chiles -stems and deveined, halved
4 tablespoons Chili powder
1 tablespoons Paprika
2 pound Beef chuck
1 medium Onion, chopped
2 tablespoons Kidney suet -- chopped -substitute vegetable oil
8 ounces Tomato sauce
12 ounces 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 flour)

Preparation / Directions:

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.

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