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 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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|Serving Size: 1 Serving (1127g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 270 (44%)|
|Amt Per Serving||% DV|
|Total Fat 30g||40 %|
|Saturated Fat 11.5g||57 %|
|Monounsaturated Fat 12.3g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 99.8mg||31 %|
|Sodium 3757.2mg||130 %|
|Potassium 3156.9mg||83 %|
|Total Carbohydrate 44.1g||13 %|
|Dietary Fiber 12.1g||48 %|
|Sugars, other 32.1g|
|Protein 44.8g||64 %|
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Calories per serving: 613
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