4 lbs. lean tough beef shank
1/4 c. vegetable oil
1 med. onion, minced
2-3 cloves minced garlic
1 (15 oz.) can tomato sauce
1 (12 oz.) bottle beer
1 tbsp. ground cumin
4-6 tbsp. chili powder
2 cans drained kidney beans (opt.)
2 tsp. oregano
1 tsp. salt
1/4 tsp. black pepper
1/4 tsp. cayenne pepper
1 tsp. paprika
1/2 tsp. sugar
2 tbsp. masa harina (or 1 tbsp. flour mixed with 1 tbsp. cornmeal)

Cut the meat into cubes about the size of your thumb. Heat oil in heavy pot and add meat. Stir with long wooden spoon so oil will coat the meat. Let cook over low heat, stirring once in a while, until the beef turns grey. Don't let it brown. Add onions and garlic, cover and simmer for 10 minutes.

Dump in a can of tomato sauce and a bottle of beer. Put cover back on and simmer for 10 minutes. While that simmers, mix all the remaining ingredients except the masa n a small bowl. When the time is right, put all the spices into the pot, stir it up a bit, put the lid back on, lower the heat and let it cook for an hour or so. Stir once in a while so it won't stick but keep the lid on as much as you can.