Texas Chili

Just one variation of chili. This one is from a friend in Del Rio TX

• Ready In: 2 hrs 50 mins
• Serves: 6
• Yields: 6 bowls

Ingredients

• 4  fresh jalapeno chilies, stems and seeds removed, sliced in half
• 4  tablespoons dried ancho chile powder
• 1  tablespoon paprika
• 2  lbs beef, chuck, cut into 1 1/2 cubes
• 1  medium onion, chopped
• 1  tablespoon olive oil
• 1 (8 ounce) can tomato sauce
• 1 (12 ounce) can beer
• 2  cups  beef stock
• 3  teaspoons ground cumin
• 2  teaspoons garlic powder
• 1  teaspoon fresh ground black pepper
• 1⁄4 cup masa corn flour

Directions

1. Brown the meat and onions in the oil. Add the tomato sauce, beer, beef stock, chilies, cumin, garlic, black pepper, and 2 Tbsp chili powder. Simmer the chili over a low heat for 2 hours until the meat is tender.
2. To thicken, make a thin paste of the masa and water. Quickly stir this into the chili – if done too slowly, it will lump.
3. Add the remaining chili powder and paprika. Simmer for an additional 15 minutes. Remove the Jalapenos and serve.