2 lbs. ground or cubed meat (beef, pork, chicken, etc. or any combinations)
1 med. - lg. onion, chopped
3-4 cloves garlic, minced
2 tbsp. oil
1 (8 oz.) can tomato sauce
2 c. beef stock
1 (12 oz.) can beer
4 tbsp. chili powder
1/4 c. masa
Salt & Pepper to taste
1-2 cans kidney or pinto beans (opt.)
1 tsp. crushed red pepper (opt.)

Saute meat; drain and set aside. Saute onion and garlic until transparent (do not brown). In crock pot or stock pot combine meat, onion, garlic, tomato sauce, beef stock, beer and 2 tablespoons chili powder. Simmer over low heat for 2 hours. to thicken, make thin paste of masa and water. Quickly add this into chili. Add 2 remaining tablespoons chili powder. Simmer an additional 15 minutes (if you add pepper, add at beginning with rest of ingredients. IF adding beans, wait and add last 30 minutes of cooking time.)

To Serve: Provide small bowls of cooked rice or elbow macaroni, shredded Monterey Jack or cheddar cheese, chopped green onions, sour cream and chopped peppers (such as jalapeno). (Remember to handle peppers with gloves.) 4 to 6 servings.