1/3 c. diced salt pork or bacon
1 c. of water
4 c. of chopped onions
3 tbsp. mince garlic
5 lb. of cubed beef chuck, trimmed of excess fat
1/4 c. of ground cumin
1/4 c. of chili powder
1 tbsp. of crushed red pepper flakes
1 can of beer
2 cans of beef broth (13 3/4 or 14 1/2 oz. size)
2 cans of stewed tomatoes (14 1/2 oz. size)
1 can tomato sauce (15 oz.)
1 tsp. salt
1 tsp. red pepper sauce
1/4 c. of masa harina
1/4 c. of water

For hotter version add 5 jalapeno peppers, seeded and minced when adding the red pepper sauce. Cook salt pork and water over medium heat until all water has evaporated. Add onions and garlic, saute, stirring frequently, about 15 minutes.

Add the beef chuck and brown lightly over medium heat. Stir in cumin and chili powder, cook 1 minute. Add crushed red pepper, beer, beef broth, stewed tomatoes, tomato sauce, salt and red pepper sauce. Simmer covered over low heat 2 1/2 hours, stirring occasionally. Do not boil.

In a small bowl, mix masa harina with 1/2 cup water stirring until smooth. Mix into chile and simmer for 30 minutes. Pinto beans, if desired, may be added at this time.

Serve with drained pinto beans, chopped onions, grated Cheddar cheese, and sour cream. Makes 5 quarts. 400 calories per cup with beans. 355 calories per cup without beans.