Wesson Oil or Olive Oil
5 lbs. chuck steak - cut in small pieces, or ground, or half and half
2 cans beer
1/2 tablespoon oregano
1 tablespoon paprika
5 tablespoons chili powder (Gebhart)
1 tablespoon cumin
1 small can El Paso Chilies — drained and chopped
2 fresh jalapenos — seeded and diced
1/2 red or yellow bell pepper
1 15 oz. can crushed tomatoes
2 onions — diced
6 cloves garlic — minced
1 t. vinegar
1 tablespoon brown sugar
1 teaspoon tabasco hot sauce
Brown steak in oil with half of chili powder.
In separate pot, add beer, oregano, cumin, paprika and other half of chili powder and simmer.
Add meat and cook over medium heat 1 1/2 hours.
Saute onions and garlic and add to pot. Add peppers and tomatoes and simmer 1 1/2 hours. Add tabasco, sugar and vinegar and cook another 30 — 45 minutes uncovered.
20 minutes before serving, add about a level tablespoon of flour, as needed, if at all. Cool down and serve with beer. Makes enough for about 10 people.
