Short on Time but long on the hankering for a real chili flavour? This recipe is quick to prepare and is an ease to simmer through the afternoon, and will warm you right through to your tippie-toesies!

Yield: 4 Servings - and be sure to serve with some nice warm crusty rolls ... delicious!

2 lbs chuck beef, cubed into smallish stew-sized pieces, about 1/2" by 1/2" cubes
1 medium sized white onion, chopped finely
2 tablespoons of coconut oil (or cooking oil)
4 jalapenos - stems and seeds removed, and sliced into 1/2 sections lengthwise
1 8-oz can of tomato sauce
1 1/2 cups of dealcoholized beer
2 cups of beef stock
1 tablespoon ground cumin
2 teaspoons of garlic powder
1 teaspoon of ground white pepper
1/4 teaspoon salt
5 tablespoons of chili powder (or to taste)

1/3 cup masa harina
1 1/4 cups of water
1 tablespoon paprika

Brown the beef and onion in fat. Add the peppers, tomato sauce, dealcoholized beer, beef stock, cumin, garlic, pepper, salt and half of the chili powder. Simmer on low heat until the meat is thoroughly cooked, approximately 2 hours.

Next, make a paste of the masa harina and water. Stir this quickly into the chili and lightly. At this point, add the paprika and the rest of the chili powder, stirring gently.

Cook a further 15 min, until thickened. Be sure to remove the jalapenos and serve (remember, there will be 8 sections to find and discard). Enjoy!

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