Texas Chili

• 3 slices thick bacon
• 3 lbs lean ground beef
• 1 medium onion, chopped fine
• 3 garlic cloves, minced
• 6 ounces tomato paste
• 3 tablespoons ground cumin
• 1 tablespoon ground oregano
• 1 tablespoon salt
• 1 tablespoon black pepper
• 12 ounces beer
• 6 -9 dried pasilla peppers
• 3 cups water

1. In a large, cast-iron kettle, fry bacon crisp.
2. Remove and discard bacon saving the fat.
3. Add meat, onion and garlic and saute in bacon fat until meat is gray.
4. Stir in tomato paste, then add spices and mix well through the meat.
5. Pour in beer.
6. Stir thoroughly and remove from heat.
7. Remove stems and seeds from dried chili pods.
8. Boil chili pods in a covered saucepan with water for 15 minutes.
9. Put peppers and water into blender and blend into thick sauce.
10. Pour sauce into kettle with meat; stir and simmer for 2 hours, checking after 1 1/2 hours.
11. If chili needs thickening, add a tablespoon of masa harina.
12. If chili is too thick, add water sparingly.
13. For hotter chili, add cayenne pepper or Tabasco sauce to individual bowls.

bacon, lean ground beef, onion, garlic, tomato paste, ground cumin, ground oregano, salt, black pepper, beer, peppers, water

Taken from www.food.com/recipe/texas-chili-436817 (may not work)