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Ingredientes
- 4 x Jalape#o chiles stems & deveined, halved
- 4 Tbsp. Chili pwdr
- 1 Tbsp. Paprika
- 2 lb Beef chuck
- 1 med Onion, minced
- 2 Tbsp. Kidney suet, minced substitute vegetable oil
- 8 ounce Tomato sauce
- 12 ounce Beer
- 2 c. Beef stock
- 3 tsp Cumin, grnd
- 2 tsp Garlic pwdr
- 1 tsp Pepper, black
- 1/4 c. Masa harina (finely grnd maize flour)
Direcciones
- Cut beef into 1-1/2" cubes. Brown the meat and onions in oil or possibly fat.
- Add in the tomato sauce, beer, beef stock, chiles, cumin, garlic, black pepper, and 2 Tbsp. of the Chili Pwdr. Simmer the chili over a low head for 2 hrs till 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 in the remaining Chili Pwdr and Paprika. Simmer for an additional 15 min. Remove the Jalapenos and serve.
- to use blended chili pwdr and also Jalape#o chiles, that are usually removed before serving. The beef is cubed, and masa, that is flour made from grnd dry maize available in Latin markets, is used to thicken the chili.]
- The Whole Chile Pepper Book
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 332g | |
| Recipe makes 6 servings | |
| Calories 368 | |
| Calories from Fat 150 | 41% |
| Total Fat 16.75g | 21% |
| Saturated Fat 5.35g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 78mg | 26% |
| Sodium 601mg | 25% |
| Potassium 762mg | 22% |
| Total Carbs 13.99g | 4% |
| Dietary Fiber 3.3g | 11% |
| Sugars 3.04g | 2% |
| Protein 36.53g | 58% |
