Bayou City Chili

• 3 (4 pounds each) boneless rib or shoulder roast trimmed and cut into bite-sized pieces
• 2 tablespoons vegetable shortening
• 1/3 cup chili powder
• 2 medium yellow onions diced
• 1 teaspoon cumin
• 5 medium jalapenos, stems removed, seeded and diced
• 11/2 teaspoons cayenne
• 1/ 3 cup cornstarch, divided use
• 1/2 tablespoon dried oregano
• 2 tablespoons kosher salt
• 2 beef bouillon cubes
• 1 tablespoon black pepper
• 2 cups Bud Light Golden Wheat, divided use
• 1/2 tablespoon garlic powder
• 3-4 cups hot water
• 28 ounces canned crushed tomatoes
• 2 large poblano peppers, stems removed, seeded and diced

1. Mix 2 tablespoons of cornstarch with salt, black pepper and garlic powder. Toss the beef in corn starch mixture. Brown the seasoned beef in the shortening on high heat in a large pot.
2. Reduce the heat to medium high and add onions and jalapenos, stirring until onions are clear. Add 1 1/2 cups beer, bouillon cubes, chili powder, cumin, cayenne and oregano. Stir all that up and add water until your meat is covered. Bring to a boil, lower heat to a simmer, and put a lid on it for 11/2 hours. Stir occasionally.
3. Add poblanos, stir and put the lid back on and simmer for 15 minutes more.
4. Whisk together the remaining 1/2 cup beer and 4 tablespoons corn starch, and add to the pot. Add crushed tomatoes and stir again. Simmer for 30 minutes

vegetable shortening, chili powder, cumin, jalapeufos, cayenne, cornstarch, oregano, kosher salt, black pepper, golden wheat, garlic powder, water, tomatoes, peppers

Taken from www.epicurious.com/recipes/member/views/bayou-city-chili-50126327 (may not work)