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    • #349576
      Avatar for mosmos
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      This is not your typical chili…it is chunky and hearty…almost a stew;-D AND a two-step dump recipe…
      Beef Chili
      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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