Ingredients
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4 fresh jalapeno chilies, stems and seeds removed, sliced in half
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4 tablespoons dried ancho chile powder
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1 tablespoon paprika
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2 lbs beef, chuck, cut into 1 1/2 cubes
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1 medium onion, chopped
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1 tablespoon olive oil
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1 (8 ounce) can tomato sauce
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1 (12 ounce) can beer
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2 cups beef stock
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3 teaspoons ground cumin
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2 teaspoons garlic powder
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1 teaspoon fresh ground black pepper
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1/4 cup masa corn flour
Instructions
- 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.
- 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.