Ingredients:
• 4 Jalapeno chiles, stems & deveined – halved
• 4 tb Chili powder
• 1 tb Paprika
• 2 lb Beef chuck
• 1 medium Onion, chopped
• 2 tb Kidney suet – chopped
• substitute vegetable oil
• 8 oz Tomato sauce
• 12 oz Beer
• 2 c Beef stock
• 3 tsp Cumin, ground
• 2 tsp Garlic powder
• 1 t Pepper, black
• 1/4 c Masa harina (finely ground maize flour)

Directions:
Cut beef into 1-1/2″ 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.

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