Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Center cut chuck roast, 7 tb Chili powder.
-coarsely ground. 2 Bay leaves.
2 lb Center cut chuck roast, 3 tb Ground cumin.
-cubed. 1 ts Ground oregano.
1 c Vegetable oil. 1/4 ts Ground coriander.
2 lg White onions, diced. 1/2 ts Beau monde spice mixture.
1/4 Green bell pepper, diced. 1/2 ts Hot pepper sauce.
1 4-ounce) can diced green 1 ts Cayenne pepper.
-chilis (mild, not 1 tb Honey.
-superhot), drained. 1 ts Monosodium glutamate
1 Or 2 small fresh jalapeno -(M.S.G.), if desired.
-peppers, diced. 1/2 ts Mole paste.
2 Cloves garlic, finely 1 ts Beef bouillon granules.
-minced. 1 ts Paprika.
4 c Water, preferrably bottled. 1/4 ts White pepper.
1/2 (6-ounce) can warm beer. 1 ts Salt.
1 (8-ounce) can tomato sauce. 1/2 ts Coarse ground black pepper.
1 (6-ounce) can tomato paste. 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

Browse by categories