4 Jalapeņo#o chiles

- stems & deveined -- halved 4 tb Chili powder

1 tb Paprika

2 lb Beef chuck

1 medium Onion, chopped

2 tb Kidney suet -- chopped

- substitute vegetable oil 8 oz Tomato sauce

12 oz Beer

2 c Beef stock

3 tsp Cumin, ground

2 tsp Garlic powder

1 t Pepper, black

1/4 c Masa harina (finely ground

- maize flour)

Cut beef into 1-1/2" cubes. Brown the meat and onions in oil or fat. Add the tomato sauce, beer, beef stock, chiles, cumin, garlic, black pepper, and 2 tablespoons of the Chili Powder. Simmer the chili over a low head 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. [CASI (Chili Appreciation Society International) chili-cookoff winners tend to use blended chili powder and also Jalapeņo#o chiles, which are usually removed before serving. The beef is cubed, and masa, which is flour made from ground dried maize available in Latin markets, is used to thicken the chili.] The Whole Chile Pepper Book by Dave DeWitt and Nancy Gerlach