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Casi Style Chili

Recipe name:
Casi Style Chili

Recipe category:
Main Dish

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Recipe detials: Casi-Style Chili

4 Jalape?o#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 Jalape?o#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

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Casi Style Chili

I'd like this thread casi style chili needs to be emphasized right away so that what and maybe get a better idea.