Ingredients:
| 2 |
pounds |
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 |
Teaspoons |
Garlic powder |
| 1 |
Teaspoon |
Pepper, ground |
| 4 |
tablespoons |
Chili powder |
| 1/4 |
cup |
Masa |
| 1 |
cup |
Water |
| 1 |
tablespoons |
Paprika |
|
Preparation:
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 |
