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Casi-Style Chili

Serves: 8 people

Recipe Ingredients

4   Jalapeno chiles - stems and seeds removed, sliced in half
4 tablespoons 60mlChili powder
1 tablespoon 15mlGround paprika
2 lbs 908g / 32ozBeef chuck - in 1-1/2 inch cubes
1   Onion - chopped (medium)
2 tablespoons 30mlVegetable oil
8 oz 227gTomato sauce
12 oz 340gBeer
2 cups 474mlBeef stock
3 teaspoons 15mlGround cumin
2 teaspoons 10mlGarlic powder
1 teaspoon 5mlFreshly ground black pepper
1/4 cup 59mlMasa de harina

Recipe Instructions

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.

Notes: [CASI (Chili Appreciation Society International) chili-cook-off winners tend to use blended chili powder and also Jalapeno chiles, which are usually removed before serving. The beef is cubed, and masa, which is flour made from ground dried corn available in Latin markets, is used to thicken the chili.]

Source:
"The Whole Chile PepperBook" by Dave DeWitt

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