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Mitch murdock's now that's chili
Artist: _
Categories: Chili, Entrees, Herbs & Spices, Meats
Yield: 10
Rating: 0
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Ingredients:
3 lbsCenter cut chuck roast
-coarsely ground.
2 lbsCenter cut chuck roast
-cubed.
1 cupVegetable oil.
2 largeWhite onions, diced.
1/4 Green bell pepper, diced.
1 4-ounce) can diced green
-chilis (mild, not
-superhot), drained.
1 Or 2 small fresh jalapeno
-peppers, diced.
2 Cloves garlic, finely
-minced.
4 cupWater, preferrably bottled.
1/2 (6-ounce) can warm beer.
1 (8-ounce) can tomato sauce.
1 (6-ounce) can tomato paste.
7 tbspChili powder.
2 Bay leaves.
3 tbspGround cumin.
1 tspGround oregano.
1/4 tspGround coriander.
1/2 tspBeau monde spice mixture.
1/2 tspHot pepper sauce.
1 tspCayenne pepper.
1 tbspHoney.
1 tspMonosodium glutamate
-(M.S.G.), if desired.
1/2 tspMole paste.
1 tspBeef bouillon granules.
1 tspPaprika.
1/4 tspWhite pepper.
1 tspSalt.
1/2 tspCoarse ground black pepper.
2 tspMasa harina (corn Flour).
Procedures:
1Heat ?cup of oil in a large pot.
2Add the onions, green pepper, jalapenos and green chilis and garlic and saute until soft.
3Remove from pot and reserve.
4Heat the remaining ?cup oil.
5When very hot, add the meat, cooking it in batches to prevent crowding, and brown thoughly.
6Drain off the oil and fat and add the vegetables to the meat.
7Add 3 cups of water, beer, tomato sauce, tomato paste and chili powder.
8Stir well as liquid comes to a boil, then lower heat and simmer for 20 min. add remaining ingredients except for masa harina.
9Mix masa with remaining cup of water while bringing liquid to a boil again.
10Slowly stir masa mixture into liquid.
11Lower heat, partly cover pot and allow chili to simmer for 2 hours, stirring offen.
12Serves 10 to 12 ~end recipe export
 
 
 
 

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