2 lbs. boneless chuck roast, cut into 1/2 inch chunks
1 lb. ground beef
1/4 tsp. cumin
2 medium white onions, chopped
1 Tbsp. olive oil
2 cloves garlic, minced
1 dash red pepper
2 (14 oz.) cans stewed tomatoes
1 (8 oz.) can tomato sauce
2 cans of beer
1 to 1 1/4 cups chili powder

Saute meats in their own juices until grey, add 1/4 teaspoon cumin. Separately saute onions in olive oil, add garlic, dash of red pepper and dash of cumin. Add onion mixture, stewed tomatoes, tomato sauce, 1 can of water and chili powder. Upon boiling, add 2 cans of beer and simmer for 15 minutes. Separately, in a small skillet, heat 3 tablespoons of olive oil, then add 3 tablespoons of flour. Stir over medium heat until mixture is slightly brown. Add to chili, and cook until done, approximately 2-3 hours over low heat.