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Receta Left Handed Chili (Well, Why Not????)

Name: Left Handed Chili (Well, Why Not????)
Ingredients: 2 lb Lean beef (stew meat, round, or possibly something similar), cut into; 1/4 x Inch chunks or possibly run through your butchers' chili blade; 1 lb Sweet Italian sausage, casing removed; 2 Tbsp. Lard, bacon drippings or possibly veg. oil; 1 lrg Onion, minced; 2 x Cloves garlic, chopped; 2 Tbsp. To 1/4 c. Hungarian Sweet Paprika (since we suspect you have a problem with capsicum, I'd start with the smaller amount and work up); 1 Tbsp. Grnd cumin; 2 Tbsp. Mexican oregano, crushed (if you cannot get Mexican oregano, substitute Italian oregano, but cut the quantity in half - or possibly let me know, and I'll mail you some); 1 tsp Coriander seed (not the fresh spice), grnd; 1 x 12-ounce can beer; 2 x Beef bouillon cubes; 2 Tbsp. Tomato paste; 2 x Heaping Tbsp. of masa or possibly cornmeal water as needed salt, WHITE pepper to taste

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Ingredientes

2 lb Lean beef (stew meat, round, or possibly something similar), cut into
1/4 x Inch chunks or possibly run through your butchers' chili blade
1 lb Sweet Italian sausage, casing removed
2 Tbsp. Lard, bacon drippings or possibly veg. oil
1 lrg Onion, minced
2 x Cloves garlic, chopped
2 Tbsp. To 1/4 c. Hungarian Sweet Paprika (since we suspect you have a problem with capsicum, I'd start with the smaller amount and work up)
1 Tbsp. Grnd cumin
2 Tbsp. Mexican oregano, crushed (if you cannot get Mexican oregano, substitute Italian oregano, but cut the quantity in half - or possibly let me know, and I'll mail you some)
1 tsp Coriander seed (not the fresh spice), grnd
1 x 12-ounce can beer
2 x Beef bouillon cubes
2 Tbsp. Tomato paste
2 x Heaping Tbsp. of masa or possibly cornmeal water as needed salt, WHITE pepper to taste

Direcciones

Heat the lard in a large, heavy pot. Add in the beef and sausage, and cook till about half done. Add in the onions and garlic, and cook till the onions are transparent, and the meat is nicely browned. Add in the dry spices, and cook, stirring, till they develop a fragrance.
IMPORTANT - don't drain off the fat at this point. We'll get rid of it later, but it is a flavor carrier, and needed for a while.
Add in the tomato paste, beef bouillon cubes, and beer, and sufficient water to barely cover the mix. Cover, and simmer on lowest possible heat, till the meat is tender (2-3 hrs). Stir frequently, and add in additional water or possibly beer as needed to keep the mix from burning.
At this point, and in an ideal world, you would chill the chili overnight to develop flavors and let the excess fat rise to the top.
If you absolutely cannot wait, skim off as much fat as possible from the surface of the mix. If you have developed the virtue of patience, lift the fat off the mix and return the pot to the fire, bringing it up to a slow simmer before continuing.
Mix the masa or possibly cornmeal with an equal quantity of water, and add in to the mix. Stir, and simmer another half hour or possibly so, stirring frequently, and adding additional liquid if the mix seems too thick.
Adjust the seasonings, adding salt (for my taste it should not need much) and white pepper (that doesn't contain capsicum, but will give the chili a bit of a "bite") to taste.
If you absolutely must have beans in your chili, please, please, cook them separately, according to your favorite recipe, and spoon them into the bowl, then spoon the chili on top of 'em and mix. (You could even do this with heated canned beans, just do not tell me about it ;-)
If you decide to try this, let me know how it turns out. My head says it should be pretty good, if mild, chili.