Casi-style Chili Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
4: Jalape#o chiles stems & deveined, halved
4 tbsp: Chili powder,
1 tbsp: Paprika,
2 lbs: Beef chuck,
1 medium: Onion, chopped
2 tbsp: Kidney suet, chopped substitute vegetable oil
8 ounce: Tomato sauce,
12 ounce: Beer,
2 cup: Beef stock,
3 tsp: Cumin, ground
2 tsp: Garlic powder,
1 tsp: Pepper, black
1/4 cup: Masa harina, finely ground maize flour
Directions:
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 Jalape#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
Source from luhu.jp
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 Jalape#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
Source from luhu.jp