5 lbs. lean boneless chuck steak, cut 1/2 inch cubes
1/2 c. vegetable oil
5 lg. onions, coarsely chopped
5 garlic cloves, minced
2 tsp. salt
1/4 c. chili powder
2 tsp. ground cumin or to taste
2 tsp. oregano
1 (28 oz.) can crushed tomatoes
2 (4 oz.) cans chopped green chiles, drained
1 c. beer

Several hours before serving, brown beef in hot oil in large kettle. Remove beef as it browns and set aside.

Return all meat to kettle and add onions, garlic, salt, cumin, oregano, and about 6 cups of water. Simmer, uncovered, for 1 hour. Add remaining ingredients. Cover and simmer 2-3 hours; the longer, the better. Let stand, covered, at room temperature until almost ready to serve.

Just before serving, gently reheat, adding a little more water or beer if it seems too thick. Serve over refried beans, if desired, and garnish with grated Cheddar cheese and chopped onions. Serves 8-10.