4 Jalapeno#o chiles

stems & deveined halved 4 tb Chili powder

1 tb Paprika

2 lb Beef chuck

1 medium Onion, chopped

2 tb Kidney suet chopped

substitute vegetable oil 8 oz Tomato sauce

12 oz Beer

2 c Beef stock

3 tsp Cumin, ground

2 tsp Garlic powder

1 t Pepper, black

1/4 c Masa harina (finely ground

maize flour)

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 Jalapeno#o chiles, which are usually removed before serving. The beef is cubed, and masa, which is flour made from ground dried maize available in Latin markets, is used to thicken the chili.] The Whole Chile Pepper Book by Dave DeWitt and Nancy Gerlach