Cimarron Red(The Oklahoma Chili Company)

• 4 lb. chuck steak, cut into 1/2-inch cubes
• 2 lb. fresh ground pork
• 2 medium onions, chopped
• 3 tsp. garlic powder
• 2 (4.5 oz.) cans Del Monte Mexican style stewed tomatoes
• 4 heaping tsp. ground cumin
• 1/2 c. chili powder
• 2 heaping tsp. oregano
• 1/2 tsp. Tabasco sauce
• 1/2 tsp. cayenne pepper
• salt to taste (about 2 tsp.)
• 2 tsp. m.s.g. (optional)
• 2 cans good beer
• 1/2 c. masa harina (corn flour)

1. Sear meat in large stock pot or Dutch oven.
2. When lightly brown, add onions, garlic powder and tomatoes (with juice). Simmer, covered, for 30 minutes to an hour or so, stirring occasionally.
3. Add chili powder (use the freshest you can find), oregano, pepper sauce, salt and m.s.g.
4. Cover and simmer for one hour, stirring occasionally.
5. Add cayenne pepper.
6. Stir a little beer into the masa until it forms a thin paste and add to chili while stirring.
7. Add the remaining beer and simmer for an additional 30 minutes or so, stirring occasionally, uncovered if you want the chili thicker or covered if it's thick enough.
8. Serve with any or all of the following: beans, grated cheese, sour cream, chopped onion, sweet relish, corn bread, etc.
9. The chili will freeze well and is even better when reheated.

chuck steak, fresh ground pork, onions, garlic powder, del monte, ground cumin, chili powder, oregano, tabasco sauce, cayenne pepper, salt, good beer, masa harina

Taken from www.cookbooks.com/Recipe-Details.aspx?id=695867 (may not work)