Casi Style Chili
Serving Size : 6
Ingredients for prepare Casi Style Chili
:
| Amount | Measure | Ingredient - Preparation Method |
| 4 | | Jalape#o chiles |
stems & deveined, halved
casi style chili |
| 4 | tb | Chili powder |
| 1 | tb | Paprika |
| 2 | lb | Beef chuck |
| 1 | md | Onion, chopped |
| 2 | tb | Kidney suet - chopped |
substitute vegetable oil
casi style chili |
| 8 | oz | Tomato sauce |
| 12 | oz | Beer |
| 2 | c | Beef stock |
| 3 | ts | Cumin, ground |
| 2 | ts | Garlic powder |
| 1 | t | Pepper, black |
| 1/4 | c | Masa harina (finely ground |
recipe Casi Style Chili
Cut beef into 1-1/2" cubes. Brown the meat and onions in oil or
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fat. Add the tomato sauce, beer, beef stock, chiles, cumin, garlic, black pepper, and 2 tablespoons of the Chili Powder.
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Simmer the chili over a low head for 2 hours until the meat is tender. To thicken, make a
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thin paste of the masa and water. Quickly stir this into the chili -
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if done too slowly it will lump. Add the remaining Chili Powder and Paprika. Simmer
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for an additional 15 minutes. Remove the Jalapenos and serve. [CASI (Chili Appreciation Society International) chili-cookoff winners tend
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to use blended chili powder and also Jalape#o chiles, which are usually removed before serving. The beef
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is cubed, and masa, which is flour made from ground dried maize available in Latin markets, is used to
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thicken the chili.] The Whole Chile Pepper Book by Dave DeWitt and Nancy Gerlach
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