CASI-style Chili

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 Categories: Stews, Beef, Texan, Chili
      Yield: 6 servings
  
      4    Jalape#o chiles
           -stems & deveined, halved
      4 T  Chili powder
      1 T  Paprika
      2 lb Beef chuck
      1 md Onion, chopped
      2 T  Kidney suet; chopped
           -substitute vegetable oil
      8 oz Tomato sauce
     12 oz Beer
      2 c  Beef stock
      3 ts Cumin, ground
      2 ts Garlic powder
      1 ts Black bepper
    1/4 c  masa
  
  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 chiles, which are
  usually removed before serving.  The beef is cubed, and masa, which is
  flour made from ground dried corn available in Latin markets, is used to
  thicken the chili.]