Free Recipe Casi-Style Chili
Recipe Type: Free Stew Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 6
Ingredients for Casi-Style Chili Recipe
4 Jalape#o chiles
-stems & deveined, halved
4 tb Chili powder
1 tb Paprika
2 lb Beef chuck
1 md Onion, chopped
2 tb Kidney suet; chopped
-substitute vegetable oil
8 oz Tomato sauce
12 oz Beer
2 c Beef stock
3 ts Cumin, ground
2 ts Garlic powder
1 ts Pepper, black
1/4 c Masa harina (finely ground
-maize flour)
Casi-Style Chili 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. [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 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini
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