Preparation:
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. |
