Allegani Jani's Chili

Ingredients:
     4 pounds stew meat, ground once
     3 onions, chopped
     2 tablespoons oil
     salt and pepper to taste
     2 heaping teaspoons cumin seeds
     6 cloves garlic, mashed
     1 can Hunts tomatoes
     1 teaspoon sugar
     1/2 can Beer
     2 packs chili powder
     3 teaspoons mole paste (available in stores stocking mexican groceries)
     1 teaspoon Tabasco sauce
     1 teaspoon salt
     1 quart water
     4 jalapeno peppers, chopped
     1/2 cup masa flour (available in stores stocking mexican groceries)

Brown meat and onions in oil. Season with salt and pepper. Using a molcajete
(a Mexican grinding tool), grind cumin seeds and garlic with a little water.
Add to meat.

In a blender, combine tomatoes, sugar, beer chili seasoning and chili
powder. Add to stew along with mole paste, Tabasco sauce, salt and water and
jalapeno peppers.

Cook for 2 1/2 hours, stirring well from time to time.

At the end of the cooking time, make a runny paste of masa water, adding it
to the stew to thicken it. Stir the stew rapidly while adding the paste to
keep it from getting lumpy. Cook 1/2 hour more.