Chili Grande

• 4 lb. round steak, cut into 1/4-inch cubes
• 5 lb. "chili grind" lean chuck
• 2 very large onions, finely chopped
• 10 garlic cloves, finely chopped
• 1 (6 oz.) can tomato sauce
• 2 (10 1/2 oz.) cans beef bouillon
• 2 (12 oz.) cans beer
• 7 heaping Tbsp. Texas chili powder
• 4 Tbsp. ground cumin
• 1 Tbsp. ground oregano
• 2 Tbsp. paprika
• cornstarch or flour
• salt to taste
• ground chili peppers to taste (optional)

1. Brown beef in large skillet; transfer to large kettle.
2. Saute onions and garlic in remaining skillet drippings.
3. Add all spices and liquids.
4. Mix well and simmer for 2 hours.
5. Thicken with flour or cornstarch or thin with beer to preferred consistency. Spices and peppers may be varied to suit personal preference.

round steak, lean chuck, onions, garlic, tomato sauce, beef bouillon, beer, texas chili powder, ground cumin, ground oregano, paprika, cornstarch, salt, ground chili peppers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=671200 (may not work)