Recipe by Mitakola
Just one variation of chili. This one is from a friend in Del Rio TX
Top Review by JESTER22151
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.
- 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
Directions See How It's Made
- 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.