Texas Beer Chili

• 4 lb. coarsely ground meat
• 2 large onions, chopped
• 8 to 10 garlic cloves, chopped
• 7 heaping Tbsp. chili powder
• 4 Tbsp. ground cumin
• 1 Tbsp. ground oregano
• 2 Tbsp. paprika
• 1 Tbsp. sugar
• 1 to 2 Tbsp. flaked or ground chili peppers (cayenne)
• 1 (8 oz.) can tomato sauce
• 1 can tomatoes or Ro-Tel
• 2 (10.5 oz.) cans beef bouillon
• 2 cans beer
• 1 Tbsp. masa harina (Mexican corn flour)

1. Brown meat in large skillet until fat is cooked off.
2. Transfer to an 8-quart stockpot or crock-pot.
3. Saute onions and garlic in remaining pan drippings until tender.
4. Add meat and mix well.
5. Add chili powder, cumin, oregano, paprika, sugar and ground chili peppers to taste.
6. Add tomato sauce, canned tomatoes, bouillon and beer.
7. Mix well and simmer 2 hours.
8. Mix masa with enough hot water to make a light paste and add to chili 30 minutes before serving to thicken.

ground meat, onions, garlic, chili powder, ground cumin, ground oregano, paprika, sugar, ground chili peppers, tomato sauce, tomatoes, beef bouillon, beer, masa harina

Taken from www.cookbooks.com/Recipe-Details.aspx?id=872273 (may not work)