Liz's Texas Chili posted to rec.food.cooking
http://groups.google.com/groups?hl=en&lr=&ie=UTF-8&oe=UTF-8&group=rec.food.cooking

I don't use a recipe anymore - the measurements are *very* loose.  So, feel 
free to adjust the amounts any way you want.

2 lbs ground beef or chuck roast that has been cubed
1 softball-sized yellow onion, small dice
alot of garlic, minced (I used the whole head)
1 tbsp oregano
1 tbsp cumin
2 tbsp salt
4 tbsp mild chile powder (the real stuff, chile only none of the other crud 
they add to "chili powder" in the grocery)
2 tbsp spicy chile powder or green chiles (Hatch Hot!)
1 8oz can of tomato sauce (It's still Texas Chili because Wick Fowler, noted 
Texasn and Chili nut, added tomatoes.)
1 12oz bottle of dark beer (I used Bohemia this time)
1 tbsp masa harina (optional - this is just to thicken things up)
olive oil

In a dutch oven or large pan, saute onion in olive oil until it starts to 
carmelize.  Add garlic - I also added some minced shallots this time.  Saute 
for another minute and add spices.  Saute for a minute more and add tomato 
sauce and beer.  Cover and simmer on low heat.   

Meanwhile, in a skillet, sear the meat - you want it to get brown on the 
outside - that adds alot of flavor.  Make sure the meat is cooked through.  
Then drain and add to the onion mixture.

Cover and simmer for 1 hour, stirring occassionally.  You may need to add more 
beer if it looks like it's getting dry.

Taste and adjust seasonings.  At this point I usually add some Tabasco or 
Cholula sauce and maybe some more salt.  I don't usually salt food, but chili 
gets a better flavor with some salt.  Mix the masa with a small amount of hot 
water and add to the chili.

Cover and simmer for another 45 minutes.  Keep stirring and add more beer if 
it gets too thick.  If you are a complete heathen, you could add beans at this 
point.  If you are not a heathen you know that beans should be served as an 
accompaniment which people may mix with the chili in their own bowl but that 
should not be cooked with the chili!

Serve with beer!  

This freezes well and tastes even better the next day.  I usually make a 
double batch and sometimes I make it a day ahead of time.

LizR