Recipe - Casi-Style Chili

4 Jalape#o chiles
stems & deveined, halved
4 tablespoon Chili powder
1 tablespoon Paprika
2 pound Beef chuck
1 md Onion, chopped
2 tablespoon Kidney suet; chopped
substitute vegetable oil
8 ounce Tomato sauce
12 ounce Beer
2 cup Beef stock
3 teaspoon Cumin, ground
2 teaspoon Garlic powder
1 teaspoon Pepper, black
One fourth cup Masa harina (finely ground
maize flour)

Cut beef into 11/2" cubes. 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.

[CASI (Chili Appreciation Society International) chilicookoff winners tend
to use blended chili powder and also Jalape#o chiles, which are usually
removed before serving. The beef is cubed, and masa, which is flour made
from ground dried maize available in Latin markets, is used to thicken the
chili.]

The Whole Chile Pepper Book
by Dave DeWitt and Nancy Gerlach

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini