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| 2 x ca. 450 g | Chuck beef, cubed in stew-sized pieces |
| 1 mittel | Onion chopped |
| 2 Esslöffel | Chopped suet or veg. oil |
| 4 | Jalapenos, stemmed, seeded, halved |
| 8 x ca. 30 g | tomato sauce |
| 12 x ca. 30 g | beer |
| 16 x ca. 30 g | beef stock |
| 1 Esslöffel | Cumin ground |
| 2 Teelöffel | garlic powdered |
| 1 Teelöffel | pepper ground |
| 4 Esslöffel | chilli powder |
| 1/4 Tasse | Masa |
| 1 Tasse | water |
| 1 Esslöffel | paprika |
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The only way I do beer chili is make a regular pot, extra hot, and drink a bunch of beers with it. Very satisfactory that way.
Let it be noted that I disagree with many of the particulars of the recipe below, but it's a good example of a beer chili.
Brown beef and onion in fat. Add peppers, tomato, beer, stock, cumin, garlic, pepper, and half the chili powder. Simmer until meat is done, about 2 hr. Make a paste of the masa and water. Stir this quickly into the chili. Add the paprika and the rest of the chili powder. Cook 15 min. Remove Jalapenos and serve.
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