Ingredients
- 3 lb Center cut chuck roast, coarsely grnd.
- 2 lb Center cut chuck roast, cubed.
- 1 c. Vegetable oil.
- 2 lrg White onions, diced.
- 1/4 x Green bell pepper, diced.
- 1 x 4-oz) can diced green chilis (mild, not superhot), liquid removed.
- 1 x Or possibly 2 small fresh jalapeno peppers, diced.
- 2 x Cloves garlic, finely chopped.
- 4 c. Water, preferrably bottled.
- 1/2 x (6-oz) can hot beer.
- 1 x (8-oz) can tomato sauce.
- 1 x (6-oz) can tomato paste.
- 7 Tbsp. Chili pwdr.
- 2 x Bay leaves.
- 3 Tbsp. Grnd cumin.
- 1 tsp Grnd oregano.
- 1/4 tsp Grnd coriander.
- 1/2 tsp Beau monde spice mix.
- 1/2 tsp Warm pepper sauce.
- 1 tsp Cayenne pepper.
- 1 Tbsp. Honey.
- 1 tsp Monosodium glutamate (M.S.G.), if you like.
- 1/2 tsp Mole paste.
- 1 tsp Beef bouillon granules.
- 1 tsp Paprika.
- 1/4 tsp White pepper.
- 1 tsp Salt.
- 1/2 tsp Coarse grnd black pepper.
- 2 tsp Masa harina (corn Flour).
scroll for more
Mitch Murdock's Now That's Chili...
Servings: 10
Directions
- Heat 1/2 c. of oil in a large pot. Add in the onions, green pepper, Jalapenos and green chilis and garlic and saute/fry till soft. Remove from pot and reserve. Heat the remaining 1/2 c. oil. When very warm, add in the meat, cooking it in batches to prevent crowding, and brown thoughly. Drain off the Oil and fat and add in the vegetables to the meat. Add in 3 c. of water, beer, tomato sauce, tomato paste and chili pwdr. stir well as liquid comes to a boil, then lower heat and simmer for 20 minutes. Add in remaining ingredients except for masa harina. Mix masa with remaining c. of water while bringing liquid to a boil again. Slowly stir masa mix into liquid. Lower heat, partly cover pot and allow chili to simmer for 2 hrs, stirring offen.
- Serves 10 to 12
scroll for more
