Saute the meat in the oil until very lightly browned. Add the onion and garlic. Saute until the onion is tender but not browned. Add the chili powder, coriander and cumin. Cook over medium heat, stirring frequently, 4-5 minutes. Add the beer and broth. Reduce heat to a medium simmer. Cook, stirring frequently, until the meat is tender (45-60 minutes). Dissolve the masa harina in the warm water. Add to the chili. Continue to simmer, stirring frequently, for 30 minutes. Remove from the heat. Cover. Let sit for at least 6 hours. Reheat. Serve hot. Posted to EAT-L Digest by Joel Ehrlich
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|Serving Size: 1 Serving (479g)|
|Recipe Makes: 6|
|Calories from Fat: 79 (23%)|
|Amt Per Serving||% DV|
|Total Fat 8.8g||12 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 40.3mg||12 %|
|Sodium 577.7mg||20 %|
|Potassium 273.7mg||7 %|
|Total Carbohydrate 11.7g||3 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 9.2g|
|Protein 51.9g||74 %|
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Calories per serving: 344
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