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KILLER CHILI




Source of Recipe


the web


List of Ingredients




2 packages of Wick Fowler’s 2-Alarm Chili Kit
3 lbs chuck steak or brisket, trimmed of most fat and cut into 1 inch cubes
2 cups chopped onion
1 tbs unsweetened cocoa
1 to 2 tsp chipoltes in adobo sauce (I buy cans of chipolte in adobo sauce
and pure them in my mini Cuisinart. It keeps forever. Just store in a
glass container)
1 16 ounce can tomato sauce
3 cup water
1 cup beer
2 15 ounce cans Goya Kidney Beans, rinsed and drained.

Recipe



Brown meat on all sides in a little oil. You may have to do this in a
couple of batches. Pour off some (but not all) of the fat from the pan and
in the remaining fat, saute the onion until thoroughly cooked, but not
browned. Return meat to pan.

Add everything but the masa flour in the Chili kit. Add the cocoa. Saute
along with the meat and onions for a minute or so. Add the tomato
chipoltes, tomato sauce, water, beer and kidney beans and bring to a boil.
Immediately lower heat to simmer and cook, partially covered, for an hour.
Uncover completely and cook until the meat is very tender and starting to
fall apart (another half hour or so).

Mix masa flour with enough water to make a flowable paste and pour into
chili. Cook an additional 15 or 20 minutes, or until thickened.

(Note: If you don’t like really spicy chili, don’t use the chipoltes. You
can also use less of the red pepper seasoning that comes in the kit, which
makes a moderately spicy chili.)