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“(Chili Appreciation Society International) CASI chili-cookoff winners tend to use blended chili powder and also Jalapeno chiles, which are usually removed before serving. The beef is cubed, and masa, which is a flour made from ground dried corn, is used to thicken the chili. This recipe is from "The Whole Chile Pepper Book". If you like it "hot", this is it. There are no beans, but you can always add some (but don't tell anybody that I said that) lol. The heat scale rating is 4, on a scale of 1 to 5. I gave it a 5. (Maybe I'm a whimp). Caution: I once made a huge amount of this chili, I scraped the seeds from the jalapenos with my thunbnail. Don't ever do that, I burned the skin under my nail, OOOOOOOOOOOOuch!!!!”
2hrs 20mins

Ingredients Nutrition


  1. Brown the meat and onions in the oil.
  2. Add the tomato sauce, beer, beef broth, chiles, cumin, garlic, black pepper, and 2 tablespoons of the Chili Powder. .
  3. Simmer the chili over a low heat for 2 hours until the meat is tender.
  4. To thicken, make a thin paste of the masa and water. Quickly stir this into the chili. (If done too slowly it will lump).
  5. Add the remaining chili powder and paprika. Simmer for an additional 15 minutes. Remove the Jalapenos and serve.

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