Hot Pants Chili

 

Serve 5 to 6

• 2 tablespoons oil, preferably canola or corn
• 4 pounds beef stew meat, ground coarse once 
• 2 medium onions, chopped fine
• Garlic salt and lemon pepper, to taste
• 6 garlic cloves, crushed
• 2 teaspoons cumin seeds
• 1 tablespoon water
• 1 pound peeled whole tomatoes with juice
• ¾ cup beer
• 4 ounces chili seasoning
• 2 tablespoons chili powder
• 1 teaspoon sugar
• 1 to 4 chopped fresh jalapinos, optional
• 1 tablespoon mole paste
• 1 teaspoon Tabasco sauce
• 1 teaspoon salt
• 1 quart water
• Half cup masa harina
• Grated cheddar or Monterey Jack cheese and chopped onions, optional, for garnish

1. In a large saucepan, warm the oil over medium heat ; add the meat and onions, season with garllic salt and lemon pepper, and fry the meat until it is well browned.
2. While the meat cooks, use a mortar and pestle to make a paste from the garlic, cumin seeds, and 1 tablespoon water ; add the paste to the undrained meat.
3. In a blender, purée the tomatoes, beer, chili seasoning, chili powder, and sugar, and pour the mixture into the meat ; Stir in as many jalapinos as your tongue can tolerate, the mole paste, the Tabasco sauce, and the salt.
4. Pour in the 1 quart water ; cover the chili, bring it to a simmer, and simmer it for 1 hour.
5. Uncovered the pan, and cook the chili an additional 1½ hours, stirring occasionally.
6. Combine the masa harina with enough water to make a runny paste ; stir into the chili quickly, to avoid lumps.
7. Simmer the chili 30 minutes more to thicken it.
8. Serve the chili hot, passing the garnishes separately.

BON APPÉTIT