Cut beef into 1-1/2" cubes. Brown the meat and onions in oil or fat.

Add the tomato sauce, beer, beef stock, chiles, cumin, garlic, black pepper, and 2 tablespoons of the Chili Powder. Simmer the chili over a low head for 2 hours until the meat is tender.

To thicken, make a thin paste of the masa and water. Quickly stir this into the chili - if done too slowly it will lump.

Add the remaining Chili Powder and Paprika. Simmer for an additional 15 minutes. Remove the Jalapenos and serve.

[Casi (Chili Appreciation Society International) chili-cookoff winners tend to use blended chili powder and also Jalape#o chiles, which are usually removed before serving. The beef is cubed, and masa, which is flour made from ground dried maize available in Latin markets, is used to thicken the chili.]

The Whole Chile Pepper Book by Dave DeWitt and Nancy Gerlach