Name: Hot and Spicy Chili
Cook time: 2 h 30 min
Ingredients: 4 jalapeno chiles, stems and seeds removed, sliced in half; 4 tablespoon chili powder; 1 tablespoon ground paprika; 2 pound beef chuck, cut into 1 1/2 inch cubes; 1 medium onion, chopped; 2 tablespoon chopped kidney fat, or substitute vegetable oil; 1 can (8-ounce) tomato sauce; 1 can (12-ounce) beer; 2 cup beef stock; 3 teaspoon ground cumin; 2 teaspoon garlic powder; 1 teaspoon freshly ground black bepper; 1/4 cup masa

Hot and Spicy Chili

Having a cold day or need a quick pick-me-up? Try this Hot and Spicy Chili for a fall or winter treat. This chili recipe will fill you up and keep you want more.

Cooking Time2 hr 30 min

Ingredients

4 jalapeno chiles, stems and seeds removed, sliced in half
4 tablespoons chili powder
1 tablespoon ground paprika
2 pounds beef chuck, cut into 1 1/2 inch cubes
1 medium onion, chopped
2 tablespoons chopped kidney fat, or substitute vegetable oil
1 can (8-ounce) tomato sauce
1 can (12-ounce) beer
2 cups beef stock
3 teaspoons ground cumin
2 teaspoons garlic powder
1 teaspoon freshly ground black bepper
1/4 cup masa

Instructions

Brown the meat and onions in oil or fat.
Add the tomato sauce, beef, beef stock, chiles, cumin, garlic, black pepper, and 2 tablespoons of the chili powder.
Simmer the chili over a low heat 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.