4 lbs. beef, sirloin tip, or chuck roast, diced into 1/4 inch cubes
3 to 4 med. onions, finely diced
5 cloves garlic, finely diced
12 tbsp. chili powder
1/2 c. finely diced jalapeno peppers, seeds removed
2 tbsp. ground cumin
1 tbsp. coriander
1 tbsp. oregano
1 (12 oz.) can of beef
1 (15 oz.) can of tomato sauce
1 (6 oz.) can of tomato paste
Chicken or beef stock or water

Brown meat; pour off fat and add to your chili pot. Add dry ingredients and let sit for awhile. Add beer, tomato sauce, tomato paste, and let sit some more. Add sufficient water or stock to cover meat and simmer, uncovered, until meat is tender.