Chili Society 1984 Winner

http://www.cooks.com/rec/doc/0,191,157177-232201,00.html

2 lb. coarsely ground beef for chili
1 c. water
1 (16 oz.) can whole tomatoes, pureed
1 onion, finely chopped
1 tsp. garlic powder
1 tsp. red pepper sauce
1/4 c. chili powder
1 tsp. ground oregano
1 1/2 tsp. salt
2 tsp. ground cumin
1/2 tsp. cayenne pepper
1 (12 oz.) can beer

Cook meat over high heat in a 2 quart heavy pan until meat loses color. Add water, 
pureed tomatoes, onion and garlic powder. Bring to a boil, reduce heat, cover and 
simmer for 30 minutes, stirring occasionally.

Add red pepper sauce, chili powder, oregano, salt, cumin, cayenne and beer and stir 
well. Simmer, uncovered, 1 hour longer or until meat is tender and stew is thickened. 
Serves 6 to 8.