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CHILI

4 jalapeno chiles, stems and seeds removed, sliced in half
4 tablespoons Chili Powder
1 tablespoon ground Paprika
2 pounds beef chuck, cut into 1 1/2 inch cubes
1 medium onion, chopped
2 tablespoons chopped kidney fat, or substitute vegetable oil
1 8-ounce can tomato sauce
1 12-ounce can beer
2 cups beef stock
3 teaspoons ground cumin
2 teaspoons garlic powder
1 teaspoon freshly ground black bepper
1/4 cup masa

Brown the meat and onions in oil or fat.

Add the tomato sauce, bee, beef stock, chiles, cumin, garlic, black
pepper, and 2 tablespoons of the Chili Powder. Simmer the chili
over a low head for 2 hours until the meat is tender.

To thicken, make a thin paste of the masa and water. Quickly stir
this into the chili -- if done too slowly it will lump.

Add the remaining Chili Powder and Paprika. Simmer for an additional
15 minutes. Remove the Jalapenos and serve.

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