Ingredients: |
Ingredients: 8 lb beef, US boneless chuck
2 large onions, chopped
2 T oil
salt and pepper to taste
2 heaping t camino seeds, ground
5 cloves, crushed and chopped
2 8 oz cans tomato sauce
1 t sugar
1/2 t oregano
1-2 t paprika
cayene pepper
masa harina (as needed)
1/2 can beer
1 small pk Vanco chili powder
3 t mole paste
1 t salt
1 t tabasco salt
1 qt water
4 jalapeno peppers, chopped
1/2 c masa flour
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Directions: |
Directions:Cut meat into 3/8" cubes. Brown meat in skillet about 2 lbs at a time, until gray in color.
Place in a large cast iron chili pot, adding tomato sauce and equal amounts of water. Add onion, garlic, jalapeno peppers and chili powder.
Simmer for 20 minutes and then add oregano, cumin, salt and cayene pepper. As moisture is needed add homemade beef stock until amount is used, then add water if needed.
Stir cover until meat is tender, about 2 hours, stirring occasionally. Then add Masa Harina to achieve desired thickness if needed. Add paprika for color. Cook another 10 minutes. Correct seasoning to taste, discard jalapenos and serve.
A small amount of cumin enhances aroma when added in last ten minutes before serving.
In blender, combine tomatoes, sugar, beer, chili seasoning and chili powder. Add to meat mixture along with mole paste, tabasco, salt and water. Add jalapenos.
Cook for 2 1/2 hours, stirring well from time to time. Make a runny paste of masa and water and add to chili while stirring fast. This will thicken the chili, but stir fast or it will be lumpy. Cook extra 1/2 hour. West U Cooking Course circa 1970's |
This recipe for World Champ Chili is from