Description
Allegani Jani Schofield and her Hot Pants Chili opened the door for female chili cooks. She won the first prize.
Ingredients
- 4 pounds beef stew meat, ground once
- 3 onions, chopped
- 2 tablespoons vegetable oil
- salt and pepper to taste
- 2 heaping teaspoons comino (cumin) seeds
- 6 cloves garlic
- water
- 1 12-ounce can tomatoes
- 1 teaspoon sugar
- 1/2 can beer
- 2 packs Vanco chili seasoning (or chili powder of your choice)
- 1 small pack Vanco chili powder (or chili powder of your choice)
- 3 teaspoons mole paste
- 1 teaspoon Tabasco sauce
- 1 teaspoon salt
- 1 quart water
- 4 jalapeños, chopped
- 1/2 cup masa (corn flour)
- water
Instructions
- In a pot, brown the meat and onions in the oil. Season with salt and pepper to taste.
- Using a molcajete (mortar and pestle), grind the comino seeds and the garlic with a little water and add to the meat.
- In a blender, combine the tomatoes, sugar, beer, chili seasoning, and chili seasoning and chili powder. Add the mixture to the meat.
- Add the mole paste, Tabasco, salt, water and jalapeños and cook for 2-1/2 hours, stirring well from time to time.
- At the end of the cooking time, make a runny paste of masa and water and add it to the chili. This will thicken the chili, but stir it fast or it will be lumpy. Cook 30 minutes more.
- Yields 6 servings.
