5 lbs. top round
1 c. oil
Pepper
1 (3 oz.) bottle chili powder
6 tbsp. cumin
6 cloves garlic
2 onions, chopped
3 dried chilies
1 tbsp. oregano
2 tbsp. paprika
2 tbsp. vinegar
3 c. beef broth
1 can Ortega green chilies, chopped
1/2 can stewed tomatoes
Tabasco to taste
2 tbsp. masa flour
1 bottle beer

Brown meat in oil, adding pepper to taste. Drain meat and add chili powder, cumin, garlic, and chopped onions. Cook 30 to 35 minutes, adding water as necessary. Stir often. Chop chilies and add to meat mixture. Add Oregano, paprika, beer, vinegar, 2 cups beef broth, chopped green chilies, stewed tomatoes, and Tabasco. Simmer 30 to 45 minutes, stirring often. Serves 12 to 15.

Important: Keep chili nearly dry while cooking - you get a better flavor.