Texas Chili

• 4 fresh jalapeno chilies, stems and seeds removed, sliced in half
• 4 tablespoons dried ancho chile powder
• 1 tablespoon paprika
• 2 lbs beef, chuck, cut into 1 1/2 cubes
• 1 medium onion, chopped
• 1 tablespoon olive oil
• 1 (8 ounce) can tomato sauce
• 1 (12 ounce) can beer
• 2 cups beef stock
• 3 teaspoons ground cumin
• 2 teaspoons garlic powder
• 1 teaspoon fresh ground black pepper
• 1/4 cup masa corn flour

1. Brown the meat and onions in the oil. Add the tomato sauce, beer, beef stock, chilies, cumin, garlic, black pepper, and 2 Tbsp chili powder.timmer the chili over a low heat for 2 hours until the meat is tender.
2. To thicken, make a thin paste of the masa and water. Quickly stir this into the chili - if done too slowly, it will lump.
3. Add the remaining chili powder and paprika. Simmer for an additional 15 minutes. Remove the Jalapenos and serve.

jalapeno chilies, chile powder, paprika, beef, onion, olive oil, tomato sauce, beer, beef stock, ground cumin, garlic, fresh ground black pepper, flour

Taken from www.food.com/recipe/texas-chili-360918 (may not work)