Ingredients and Cooking Instructions:
2 tbs oil, preferably canola or corn
4 lbs beef stew meat, ground coarsely once
2 med onions chopped fine
Garlic salt and lemon Pepper to taste
6 garlic cloves, crushed
2 tsp cumin seeds
1 tbs water
1 lb peeled whole tomatoes with juice
3/4 cup beer
4 oz chili seasoning
2 tbs chili powder
1 tsp sugar
1 to 4 fresh jalapenos (optional)
1 tbs mole paste
1 tsp Tabasco sauce
1 tsp salt
1 qt water
1/2 cup masa harina
Grated cheddar or Monterey Jack cheese and chopped onions, optional, for garnish
Preparation:
Warm the oil over medium heat in a large saucepan. Add the meat and onions, season with the garlic and the lemon pepper and fry the meat until it is well browned. While the meat cooks, use a molcajete, or mortar and pestle to make a paste from the garlic, cumin seeds, and one tablespoon water. Add the paste to the undrained meat. In a blender, puree the tomatoes, beer, chili seasoning, chili powder and sugar, and pour the mixture into the meat. Stir in as many jalapenos as your tongue can tolerate, the mole paste, the Tabasco and the salt. Pour in the quart of water. Cover the chili, bring it to a simmer, and continue simmering for one hour. Uncover the pan, and cook the chili an additional 1-1/2 hours, stirring occasionally. Combine the masa harina with enough water to make a runny paste. Stir it into the chili quickly, to avoid lumps. Simmer the chili 30 minutes more to thicken it. Serve the chili hot, passing the garnishes separately. CALL THE FIRE DEPARTMENT !!!
