Preparation:
Combine the chili powder and salt in a bowl, pour beer over mix, and set
aside. Heat 1/4 cup of olive oil in a sufficiently-sized saute pan until it
smokes. Add beef, using a fork to break up any pieces which stick together.
Cook, strring occasionally, over high heat until meat is well sered (but
not burnt). Add onions and garlic, reduce heat, cook until onions are
translucent. If meat has been seared in small batches, add all meat, onions
and garlic to a stockpot. Add beer/spice mixture to pot. Cook until liquid
is well reduced (be careful not to scorch). After liquid has reduced, add 2
cups of stock. Bring to a boil, reduce heat, and simmer uncovered for 2
hours. Use remaining stock to adjust consistency during cooking. FROM:
Eatin' Chili Red, Hot, And You September 1993 Volume 1, Number |
