Instructions: In a large stew pot, put meat, beer, and 2 cups water. Simmer meat until light grey in color, and add tomato paste. Stir and simmer for a few minutes, then add spices (which have been ground in perfectly dry blender at high speed), garlic, onion and salt. Stir thoroughly and remove from heat.

Remove stems and seeds from chile pods and boil in covered saucepan with 3 cups water for 15 minutes. Remove peppers and water to blender and blend into thick sauce. Add sauce to meat and simmer 2 hours.

Serves 4 to 6.

If chili needs thickening, up to 4 ts of Masa Harina (corn flour) may be added. This adds a unique Mexican flavor. If chili is too thick, additional water may be added, but add slowly and cautiously.

For low calorie or greaseless chili, use very lean meat and never add suet.

If additional "Caliente" is needed, while chili is simmering, add ground cayenne pepper or Tabasco sauce.

A word about chile peppers - chile peppers, the real secret to good chili, can be found in many varieties, all rich in vitamins A and C. Long Red Anaheims are mildly hot, and the many Mexican varieties or Anchos, are usually deeper in color and more pungent. Chile Pasado is a very mild pepper usually found in dried form which provides almost no heat, but is rich in flavor and color. They may be used in combination with the small red very pungent Japanese Chilies. A combination of mild and hot peppers may be necessary to get the desired red color and hotness.

Fresh or dried pods may be used, as well as ground chile peppers or chile powder (not to be confused with commercial chile powders, many of which are blends containing additional spices; check ingredients on label). Use chile powder only when nothing else is available since the powdering process seems to leave a slight bitter taste.

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