- November 27, 2014 at 12:23 am #349576
This is not your typical chili…it is chunky and hearty…almost a stew;-D AND a two-step dump recipe…
2 to 3 pounds lean beef cubes
1 cup chopped onion
3 cloves garlic
1 tsp salt
2 to 3 tbs chopped jalapeno pepper
1/4 cup New Mexican chili powder
2 tsp ground cumin
1 cup dark beer
1/4 cup beef broth or water
2 tbs masa harina (Mexican flour — corn flour) blended with 2 tbs water
Brown beef with onion, drain off excess fat, add garlic and stir over medium heat another minute.
Transfer beef to the slow cooker/Crock Pot. Add salt, pepper, chili powder, cumin, beer and broth or water. Cover and cook on low for 8 to 10 hours.
Stir masa and water mixture into chili about 30 minutes to 1 hour before done. Turn to high and cook uncovered the remaining hour, adding a little more broth or water if necessary. Serve over rice, if desired.
Serves 4 to 6.
Note: Our friends south of the border make no claim to ‘our’ traditional chili. Their version of chili is as what is posted above…what we would call a stew. So call it what you will!
Friends that just returned from a trip down south had this as a meal and requested a recipe. The above is what they presented to me. I reproduced it as best I could and they were pleased!
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