Chef Juerg Aeschbach

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Texas Beef Chili:
Method of preparation:

1. Add Canola oil to Braiser. Heat.
2. Disolve all Spices in Beer.
3. Brown Beef over high heat.
4. Add Onions and Garlic. Blend well and cook together with Beef for 5 Minutes.
5. Add Beef Base, Water, Tomato Sauce, Beer with Spices. Bring to a boil. Reduce heat and cover.
6. Simmer (not boil) 50 minutes covered.
7. Add cold Water to Masa and blend well. Under continous agitation add to Meat.
8. Continue to simmer covered until Meat is very tender, approx. 15-20 Minutes.
9. Add Green Bell Peppers and Green Chilies. Bring Temperature back to 190 Degrees F.
Hold at 190 Degrres F. for 2 Minutes.


35.00% Chuck Meat, Diced 1#
17.16% Onions, Fresh, Diced
15.79% Tomato Sauce
13.72% Bell Peppers, Green, Diced, Ful-Flav-R
6.005% Water, for Masa Harina
5.921% Chiles, Green, Fire Roasted, Diced, Ful-Flav-R
2.059% Masa Harina
1.373% Beer
1.280% Garlic, Premium Ground, Ful-Flav-R
0.493% Jalapenos, Green, Diced, Ful-Flav-R
0.425% Pepper, Black, Ground #20
0.405% Water
0.172% Canola Oil
0.075% Cumin, Ground
0.065% Oregano, IQF, Small cut
0.024% Coriander, Ground
0.137% Thyme, IQF, Whole
0.0137% Beef Base, #352