Yield: 4 Servings
3 1/3 lb chuck, cubed
8 oz beer
1 1/3 medium onions, chopped
1 1/3 Tbsp cumin
2/3 Tbsp MSG, if needed
5 1/3 oz tomato sauce
1 1/3 tsp salt
2/3 cup hot water
1 tsp pepper
1 1/3 Tbsp paprika
3/16 tsp cayenne
6 2/3 Tbsp chili powder
In skillet, brown meat with rendered fat until grey. Place meat with
juices in a Dutch oven. Saute onions until translucent, add to oven.
Add the remaining ingredients, NOT THE CHILI POWDER, simmer over low
heat for 2 hours or until meat is tender. Stir frequently. Now add
the chili powder and stir in well. Turn off for at least 1 hour so
that all the flavor of the spices is absorbed. After 1 hour turn heat
on and cook for 30 minutes to 1 hour.
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