Prep 20 mins
Cook 2 hrs 30 mins
Just one variation of chili. This one is from a friend in Del Rio TX
- 4 fresh jalapeno chilies, stems and seeds removed, sliced in half
- 4 tablespoons dried ancho chile powder
- 1 tablespoon paprika
- 2 lbs beef, chuck, cut into 1 1/2 cubes
- 1 medium onion, chopped
- 1 tablespoon olive oil
- 1 (8 ounce) can tomato sauce
- 1 (12 ounce) can beer
- 2 cups beef stock
- 3 teaspoons ground cumin
- 2 teaspoons garlic powder
- 1 teaspoon fresh ground black pepper
- 1⁄4 cup masa corn flour
- Brown the meat and onions in the oil. Add the tomato sauce, beer, beef stock, chilies, cumin, garlic, black pepper, and 2 Tbsp 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.
This is a good recipe. I had a little trouble finding ancho chile powder but the normal stuff worked well. I think i will add beans next time anyway. The only problem I had is that the directions don't say to cover the pot so a lot of the liquid cooks off. I'm thinking of cooking it covered or adding more beef stock next time. Great flavor though.
We loved it! At first we were a little worried because there were no beans in it...but not to worry...the flavor and texture of it was quite wonderful! Thank you for this tasty PAC March Recipe!!! My sombrero is off to you! Delicioso! Mommy Jelly :)