Title: Mitch Murdock's Now That's Chili...
Categories: Chili Ethnic
Yield: 10 Servings

3	lb	Center cut chuck roast, coarsely gr
2	lb	Center cut chuck roast, cubed.
1	c	Vegetable oil.
2	lg	White onions, diced.
1/4		Green bell pepper, diced.
1		4-ounce) can diced green chilis (mi
1		Or 2 small fresh jalapeno peppers,
2		Cloves garlic, finely minced.
4	c	Water, preferrably bottled.
1/2		(6-ounce) can warm beer.
1		(8-ounce) can tomato sauce.
1		(6-ounce) can tomato paste.
7	tb	Chili powder.
2		Bay leaves.
3	tb	Ground cumin.
1	ts	Ground oregano.
1/4	ts	Ground coriander.
1/2	ts	Beau monde spice mixture.
1/2	ts	Hot pepper sauce.
1	ts	Cayenne pepper.
1	tb	Honey.
1	ts	Monosodium glutamate (m.s.g.), if d
1/2	ts	Mole paste.
1	ts	Beef bouillon granules.
1	ts	Paprika.
1/4	ts	White pepper.
1	ts	Salt.
1/2	ts	Coarse ground black pepper.
2	ts	Masa harina (corn flour).

Heat 1/2 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 1/2 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, 11-0

previous

next