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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 4 |
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Just one variation of chili. This one is from a friend in Del Rio TX Ingredients:
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:
1. 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.
2. To thicken, make a thin paste of the masa and water. Quickly stir this into the chili – if done too slowly, it will lump.
3. Add the remaining chili powder and paprika. Simmer for an additional 15 minutes. Remove the Jalapenos and serve.
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