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    Gas Passer Chili


    Source of Recipe


    gijane

    List of Ingredients




    8 tablespoons olive oil, divided
    1 1/2 pounds chuck roast, coarsely ground
    1 1/2 pounds pork shoulder, cut into 1/2-inch cubes
    6 cloves garlic, minced
    2 large yellow onions, chopped
    1 16-ounce can whole tomatoes, undrained
    2 cups dark beer
    1 8-ounce can prepared tomato sauce
    5 serrano chilies, seeded and diced
    1 cup chicken broth
    1/2 cup chili powder
    1 tablespoon ground cumin
    1 tablespoon paprika
    1 tablespoon salt
    1 teaspoon chopped fresh oregano
    1 teaspoon chopped fresh basil
    10 dashes green Tabasco sauce
    Cayenne pepper to taste
    3 tablespoons masa harina or cornmeal
    4 tablespoons hot water

    Note: A 16-ounce can of pinto or chili beans may be added for texture. In Texas, however, it is semi-legal to make a citizen's arrest on a cook using beans in their chili.

    Recipe



    1. In a large heavy skillet heat 4 tablespoons of olive oil over medium-high heat. Add the meat and brown until there is no pink left. Remove from the heat, drain off the fat, and set aside.

    2. In a large heavy pot heat 4 tablespoons of olive oil over medium heat. Add the garlic and onions and sauté for
    5 minutes or until the onions are tender.

    3. Add the browned meat and all of the remaining ingredients except the masa harina and hot water. Bring to a simmer, cover, and cook over low heat for 3 to 6 hours, stirring occasionally. More chicken broth may be added for a juicier version.

    4. Mix the masa harina with hot water to make a light paste. Add to the chili 30 minutes before serving to thicken.

 

 

 


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