*  Exported from  MasterCook  *
 
                              CASI-STYLE CHILI
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups & Stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4                    Jalapeño#o chiles
                         - stems & deveined -- halved
    4      tb            Chili powder
    1      tb            Paprika
    2      lb            Beef chuck
    1      medium        Onion, chopped
    2      tb            Kidney suet -- chopped
                         - substitute vegetable oil
    8      oz            Tomato sauce
   12      oz            Beer
    2      c             Beef stock
    3      tsp           Cumin, ground
    2      tsp           Garlic powder
    1      t             Pepper, black
      1/4  c             Masa harina (finely ground
                         - maize flour)
 
   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.
    [CASI (Chili Appreciation Society International)
   chili-cookoff winners tend to use blended chili powder
   and also Jalapeño#o chiles, which are usually removed
   before serving.  The beef is cubed, and masa, which is
   flour made from ground dried maize available in Latin
   markets, is used to thicken the chili.]
                                The Whole Chile Pepper Book
                               by Dave DeWitt and Nancy
   Gerlach
 
 
 
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