Prep 20 mins
Cook 2 hrs
(Chili Appreciation Society International) CASI chili-cookoff 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 a flour made from ground dried corn, is used to thicken the chili. This recipe is from "The Whole Chile Pepper Book". If you like it "hot", this is it. There are no beans, but you can always add some (but don't tell anybody that I said that) lol. The heat scale rating is 4, on a scale of 1 to 5. I gave it a 5. (Maybe I'm a whimp). Caution: I once made a huge amount of this chili, I scraped the seeds from the jalapenos with my thunbnail. Don't ever do that, I burned the skin under my nail, OOOOOOOOOOOOuch!!!!
- 4 jalapeno chiles, stems and seeds removed, sliced in half
- 4 tablespoons chili powder
- 1 tablespoon paprika, ground
- 2 lbs beef chuck, cut into 1-1/2 inch cubes
- 1 medium onion, chopped
- 2 tablespoons vegetable oil
- 1 (8 ounce) can tomato sauce
- 1 (12 ounce) can beer
- 2 cups beef broth
- 3 teaspoons ground cumin
- 2 teaspoons garlic powder
- 1 teaspoon black pepper, freshly ground
- 1⁄4 cup masa harina flour
- Brown the meat and onions in the oil.
- Add the tomato sauce, beer, beef broth, chiles, cumin, garlic, black pepper, and 2 tablespoons of the Chili Powder. .
- Simmer the chili over a low heat 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.