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Reviews Date product posted
Mon January 26, 2004
Recommended By Average Price Average Rating
No recommendations None indicated None indicated

Ingredients: 3 pounds chuck arm roast
1/3 cup bacon grease
2 cups chopped onion
1/8 cup cumin -- freshly
3 Habanero chiles -- dried,
freshly ground
15 dried japones -- freshly
5 chipotle peppers -- dried,
freshly ground
1/4 cup chili powder -- (1/4
to 1/3)
1 small can tomato paste
1 can beer -- budweiser,
(12 oz.)
2 tablespoons ground black
2 tablespoons garlic
1 tablespoon salt
3 beef bouillon cubes
water to cover
masa or flour
How To Prepare: Cube chuck into 1" cubes
and brown in bacon grease
by batches in
skillet, then drain with
slotted spatula and transfer
to crock or dutch oven.
Saute onion in same
drippings til transparent
and transfer. Deglaze with
Budweiser and pour over
meat. Add tomato paste
and bouillon cubes and
stir until well combined with
beef. Add remaining
ingredients and stew
overnight on low heat.
Crockpot should be on
lowest setting, dutch oven
should go
into a 200 degree oven.
Thicken with masa or flour
(@ 1/8 cup).

Heat comes out to about 5
on a scale of 1-10. If you
want more heat,
add some more fresh
ground habenero in the
morning, after the chili is
done. The long stewing
process really mellows the
heat and has the effect of
giving the chili an
"afterburn" or delay effect,
and can be cumulative.
Fresh chile added after the
long cooking period gives
more of an "up
front" heat.

You can substitute water for
the beer, and if you have to,
you can
substitute 1/3 C. chili
powder for the ground chili
peppers, cumin,
garlic powder, and salt, but
it will have alot less "kick".
NOTES : Counts for
japones and masa/flour not
included in totals.
Carbs per serving - include all nutritional information if known: 134 carbs total
Effort (Easy, Average, Difficult): Easy

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