Texas Brag Chili

• 2 lb. chili meat, ground
• 1 small onion, chopped
• 2 jalapeno peppers, chopped
• 2 cloves garlic, chopped
• 1 Tbsp. salt
• 1 Tbsp. paprika
• 1 Tbsp. cumin (comino) powder
• 2 heaping tsp. chili powder
• 1 tsp. freshly ground black pepper
• 1 (8 oz.) can tomato sauce
• 2 tomato sauce cans water
• 1 tomato sauce can beer (8 oz.)
• 2 Tbsp. masa harina (Mexican corn flour)

1. Brown meat in skillet.
2. Drain fat.
3. Place meat in heavy iron pot or Dutch oven.
4. Add onion, peppers (with seeds or seeded, if desired), garlic, salt, paprika, cumin, chili powder, pepper, tomato sauce, water and beer.
5. Stir until well blended.
6. Simmer 1 to 1 1/2 hours.
7. About 1/2 hour before serving, mix masa with enough water to make a heavy paste.
8. Add to chili while stirring chili to avoid lumping.
9. Serves 6.

chili meat, onion, peppers, garlic, salt, paprika, cumin, chili powder, freshly ground black pepper, tomato sauce, tomato sauce cans, tomato sauce, masa harina

Taken from www.cookbooks.com/Recipe-Details.aspx?id=187718 (may not work)