Ingredients:

3 lb Lean beef or venison, coarse
6 oz Pearl or Lone Star beer
3 oz Tomato paste
2 tbs Freshly ground cumin seeds
3 ts Freshly gr. oregano leaves
3 Med. cloves garlic, crushed
1 Med. onion, finely chopped
3 ts Salt
6 Long red chili pods

Methods:

In a large stew pot, put meat, beer, and 2 cups water. Simmer meat until light grey in color, and add tomato paste. Stir and simmer for a few minutes, then add spices (which have been ground in perfectly dry blender at high speed), garlic, onion and salt. Stir thoroughly and remove from heat.

Remove stems and seeds from chili pods and boil in covered saucepan with 3 cups water for 15 minutes. Remove peppers and water to blender and blend into thick sauce. Add sauce to meat and simmer 2 hours. Serves 4 to 6.

If chili needs thickening, up to 4 ts of Masa Harina (corn flour) may be added. This adds a unique Mexican flavor. If chili is too thick, additional water may be added, but add slowly and cautiously.

For low calorie or grease less chili, use very lean meat and never add suet.