3 lb. coarse ground beef (chili meat)
1/4 c. olive oil
1 1/2 qt. water
8 dry red chili pods (or 6 tbsp. chili powder)
10 cloves garlic, chopped fine
1 tsp. cumin, ground
1 tsp. oregano or marjoram
1 tsp. red pepper
3 tsp. salt
1 tbsp. sugar
3 tbsp. paprika
3 tbsp. flour
6 tbsp. cornmeal
2 lb. pinto red beans, dried (optional)
4 cans beer (for soaking beans in overnight)

If beans are to be used in recipe soak overnight in beer. Boil beans next morning until tender and drain thoroughly. This is a must! Add cooked beans to cooked chili prior to serving.

Braise meat in olive oil until it turns gray (not brown). Add water and simmer for 1 1/2 hours. Add all ingredients except flour and cornmeal. Cook for 30 minutes more, then thicken with flour and cornmeal mixed with 1 cup water. Stir into bubbling chili mixture and continue stirring to prevent sticking. Cook 5 minutes more for consistency. Serves 12.