Recipe - Mitch Murdocks Now Thats Chili...

3 pound Center cut chuck roast,
coarsely ground.
2 pound Center cut chuck roast,
cubed.
1 cup Vegetable oil.
2 lg White onions, minced .
One fourth Green bell pepper, minced .
1 4ounce) can minced green
chilis (mild, not
superhot), drained.
1 Or 2 small fresh jalapeno
peppers, minced .
2 Cloves garlic, finely
minced.
4 cup Water, preferrably bottled.
One half (6ounce) can warm beer.
1 (8ounce) can tomato sauce.
1 (6ounce) can tomato paste.
7 tablespoon Chili powder.
2 Bay leaves.
3 tablespoon Ground cumin.
1 teaspoon Ground oregano.
One fourth teaspoon Ground coriander.
One half teaspoon Beau monde spice mixture.
One half teaspoon Hot pepper sauce.
1 teaspoon Cayenne pepper.
1 tablespoon Honey.
1 teaspoon Monosodium glutamate
(M.S.G.), if desired.
One half teaspoon Mole paste.
1 teaspoon Beef bouillon granules.
1 teaspoon Paprika.
One fourth teaspoon White pepper.
1 teaspoon Salt.
One half teaspoon Coarse ground black pepper.
2 teaspoon Masa harina (corn Flour).

Heat One half cup of oil in a large pot. Add the onions, green pepper, Jalapenos
and green chilis and garlic and saute until soft. Remove from pot and
reserve. Heat the remaining One half cup oil. When very hot, add the meat,
cooking it in batches to prevent crowding, and brown thoughly. Drain off
the Oil and fat and add the vegetables to the meat. Add 3 cups of water,
beer, tomato sauce, tomato paste and chili powder. stir well as liquid
comes to a boil, then lower heat and simmer for 20 min. Add remaining
ingredients except for masa harina. Mix masa with remaining cup of water
while bringing liquid to a boil again. Slowly stir masa mixture into
liquid. Lower heat, partly cover pot and allow chili to simmer for 2 hours,
stirring offen.

Serves 10 to 12

~end recipe export

From: Imran Chaudhary Date: Sun, 110

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