*  Exported from  MasterCook  *

                             CASI-STYLE CHILI

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Soups & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    Jalapeño chiles
                        - stems & deveined -- halved
   4      tb            Chili powder
   1      tb            Paprika
   2      lb            Beef chuck
   1      medium        Onion, chopped
   2      tb            Kidney suet -- chopped
                        - substitute vegetable oil
   8      oz            Tomato sauce
  12      oz            Beer
   2      c             Beef stock
   3      tsp           Cumin, ground
   2      tsp           Garlic powder
   1      t             Pepper, black
     1/4  c             Masa harina (finely ground
                        - maize flour)

  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 Jalapeño 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



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