12 lbs lean chuck, cut into small pieces (pea size)
2 large onions, chopped fine
3 tablespoons oil
20 cloves garlic, minced (Yes, that's 20)
1 can (15 oz) tomato sauce
6 oz chili powder
12 oz dark beer
8 beef bouillon cubes
4 tablespoons ground cumin
1 tablespoon ground coriander
2 tablespoons ground Mexican oregano
2 bay leaves
4 teaspoons sugar
4 teaspoons salt
2 teaspoons Texas Pete hot sauce
5 pints spring water
* * * *
2 tablespoons (approx.) Masa Harina
1/2 cup cold water
6 pickled jalapenos, seeded and chopped
1 teaspoon or more cayenne pepper
Cook meat in a large non-stick skillet until lightly browned. Drain well and transfer meat to a large heavy pot. Discard all drippings. Cook onion in oil until limp. Add onions and remaining ingredients to meat, mixing well. Bring to a boil, lower temperature, cover and cook 2 1/2 hours or until tender. (Add spring water as necessary to maintain a stew consistency.)
Remove bay leaves and discard. Add chopped jalapenos. Stir Masa Harina in cold water and add to chili, stirring well. Cook for an additional 30 minutes. Add cayenne pepper to taste. Will feed 16-20.