Ingredients:
| 3 |
pound |
Center cut chuck roast,coarsely ground |
| 2 |
pound |
Center cut chuck roast,cubed |
| 1 |
Cup |
Vegetable oil. |
| 2 |
large |
White onions, diced. |
| 1/4 |
medium |
Green bell pepper, diced. |
| 4 |
ounces |
diced green chilis (mild, not Hot), drained |
| 2 |
small |
jalapeno peppers |
| 2 |
Cloves |
garlic |
| 4 |
Cup |
Water, preferrably bottled. |
| 6 |
ounces |
warm beer |
| 8 |
ounces |
tomato sauce |
| 6 |
ounces |
tomato paste |
| 7 |
tablespoons |
Chili powder. |
| 2 |
pieces |
Bay leaves. |
| 3 |
tablespoons |
Ground cumin. |
| 1 |
teaspoon |
Ground oregano. |
| 1/4 |
teaspoon |
Ground coriander. |
| 1/2 |
teaspoon |
Beau monde spice mixture. |
| 1/2 |
teaspoon |
Hot pepper sauce. |
| 1 |
teaspoon |
Cayenne pepper. |
| 1 |
tablespoons |
Honey. |
| 1 |
teaspoon |
Monosodium glutamate |
| 1/2 |
teaspoon |
Mole paste. |
| 1 |
teaspoon |
Beef bouillon granules. |
| 1 |
teaspoon |
Paprika. |
| 1/4 |
teaspoon |
White pepper. |
| 1 |
teaspoon |
Salt. |
| 1/2 |
teaspoon |
Coarse ground black pepper. |
| 2 |
teaspoon |
Masa harina (corn Flour). |
|
Preparation:
Heat 1/2 cup of oil in a large pot. Add the onions, green pepper, Jalapenos
and green chilis and garlic and saute until soft. Remove from pot and
reserve. Heat the remaining 1/2 cup oil. When very hot, add the meat,
cooking it in batches to prevent crowding, and brown thoughly. Drain off
the Oil and fat and add the vegetables to the meat. Add 3 cups of water,
beer, tomato sauce, tomato paste and chili powder. stir well as liquid
comes to a boil, then lower heat and simmer for 20 min. Add remaining
ingredients except for masa harina. Mix masa with remaining cup of water
while bringing liquid to a boil again. Slowly stir masa mixture into
liquid. Lower heat, partly cover pot and allow chili to simmer for 2 hours,
stirring offen. |
