• 2-3 lb. chuck or sirloin steak, cut 1/2-inch thick
• 1 Tbs. vegetable oil
• 1 large onion
• 3 cloves garlic
• 1 tsp. salt
• 2 fresh jalapenos, seeded and chopped
• 1/4 C. dark chili powder
• 2 tsp. ground cumin
• 1 C. dark beer
• 1/2 C. water
• 1/4 C. masa (or cornmeal)

Cut the steak into 1/2-inch cubes. In a heavy skillet, brown the beef with the onion. Drain off excess fat, add garlic and stir over medium heat another minute. Transfer beef mixture to the crockpot. Add salt, pepper, chili powder, cumin, beer and water. Cover and cook on low for 8-10 hours. Stir masa or cornmeal with enough water to make a smooth paste. Stir paste into chili. Turn crockpot to high and cook uncovered for additional hour.

Tip: If you make chili and it has a bitter taste, add enough brown sugar to eliminate the bitterness.