Title: Casi-Style Chili
Categories: Soup Beef Tex Chili
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	Black bepper
1/4	c	Masa

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 corn available in Latin markets, is used to thicken the chili.]

The Whole Chile Pepper Book by Dave DeWitt and Nancy Gerlach found on rec.food.recipes

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