Dancer's Texas Red Chili 2 tablespoons vegetable oil 1 beef brisket (about 2 pounds), cut into 1/4-inch cubes 1 cup chopped onion 3 jalapeno chiles, halved, seeded and finely, chopped 2 cloves garlic, finely chopped 1/4 cup chili powder 1 tablespoon ground cumin 1/2 teaspoon salt 1/2 teaspoon ground red pepper (cayenne) 1 can (13-3/4 ounces) beef broth 2 cans (14-1/2 ounces each) stewed tomatoes 1 bottle (12 ounces) beer 1 bay leaf Lime wedges for garnish Heat oil in a Dutch oven over medium-high heat. Working in batches, saute brisket until browned, about 10 minutes. Transfer to a plate. Add onion, jalapenos and garlic to drippings in pot; cook over medium-low heat until onion is very tender, about 8 minutes. Stir in chili powder, cumin, salt, and red pepper; cook 1 minute. Return meat to pot. Stir in broth, tomatoes, beer and bay leaf. Heat to boiling. Lower heat; simmer with cover slightly ajar until meat is tender, about 1-1/2 hours. For last 20 minutes, uncover to thicken chili. To serve, ladle chili into bowls. Garnish each bowl with lime wedge. Makes 8 servings.