3 - 3 1/2 lb. beef chuck
2 tbsp. cooking oil
7 oz. can chopped tomatoes
4 oz. can chopped green chili peppers
1/2 c. beer or beef broth
2 tbsp. beef bouillon cubes
2 tsp. chili powder

GRAVY:

1/4 c. beer or beef broth
2 tbsp. all-purpose flour

1. Trim fat off meat.

2. Brown in hot oil.

3. Combine undrained tomatoes, undrained chili peppers, 1/2 cup beer, chili powder and bouillon granules. Cover and simmer 2 - 2 1/2 hours or until meat is tender. Remove meat - keep warm. Serves 8.

Gravy:

1. Pour pan juices into 2 cup measuring cup. Skim fat.

2. If necessary add water to make 1 3/4 cups.

3. Pour into saucepan and add 1/4 cup beer and 2 tbsp. flour.

4. Cook and stir until thick and bubbly and then cook and stir for 1 minute.