A Bowl Of Red from Southern U.S. Cuisine

2 to 3 pounds lean beef cubes 
1 large onion 
3 cloves garlic 
1 teaspoon salt 
2 to 3 tablespoons chopped jalapeno pepper 
1/4 cup pure New Mexican chile powder 
2 teaspoons ground cumin 
1 cup dark beer 
1/2 cup water 

Brown beef with onion, drain off excess fat, add garlic 
and stir over medium heat another minute. Transfer 
beef to the slow cooker/Crock Pot; add salt, pepper, 
chile powder, cumin, beer and water. Cover and cook 
on low for 8 to 10 hours. Stir masa (or cornmeal) with 
enough water to make a smooth paste and add to chili 
30 minutes to 1 hour before done. Turn to high and 
cook uncovered the remaining hour. Serve over rice,
if desired.

Serves 4 to 6.