Title: Casi-Style Chili
Categories: Stews, Beef, Texan
Yield: 6 Servings

4 Jalape#o chiles
-stems & deveined, halved
4 tb Chili powder
1 tb Paprika
2 lb Beef chuck
1 md Onion, chopped
2 tb Kidney suet; chopped
-substitute vegetable oil
8 oz Tomato sauce
12 oz Beer
2 c Beef stock
3 ts Cumin, ground
2 ts Garlic powder
1 ts Pepper, black
1/4 c Masa harina (finely ground
-maize flour)

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.

[CASI (Chili Appreciation Society International) chili-cookoff 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