Beef or Venison and Hominy Chili Red Sage from Food Down Under

3 tbl vegetable oil 
2 lb beef round steak or venison shoulder or leg meat cut into 1/2" cubes & patted dry 
2 cup chopped onion 
3 tbl minced garlic 
1 tbl cracked black pepper 
2 tbl ground cumin 
2 tbl ground cinnamon 
2 x dried ancho chilis seeded California or mild New Mexico soaked in 
hot water for 20 minutes and chopped 
3 tbl chili powder 
1 tbl minced fresh thyme or 1 tsp. dried 
1 tbl minced fresh oregano or 1 tsp. dried 
6 cup (4 bottles) dark Mexican beer Samuel Adams works well 
3 cup chopped tomatoes 
2 tbl Wondra flour 
2 cup cooked black beans rinsed if canned about 3/4 cup dried beans 
3 cup cooked whole hominy rinsed if canned available in Hispanic 
markets and many supermarkets 
3 tbl fresh lemon juice 
1/2 tsp grated lemon zest 
1/2 cup chopped cilantro 
2 x fresh jalapeno chilis seeded and chopped 
2 x fresh serrano chilis seeded and chopped 
salt and freshly ground black pepper to taste 

In a large kettle heat 1 tablespoon of the oil over moderately high heat until it is 
hot but not smoking. Brown the beef, add the remaining 2 tablespoons of oil, onion 
and garlic. Cook, stirring, until the onion is golden - 8 to 10 minutes. Reduce the 
heat to moderately low, add the pepper, cumin, cinnamon, ancho chilis and chili 
powder. Cook the mixture, stirring, for 10 minutes. Do not let the spices burn. Add 
the thyme, oregano, beer and tomatoes. Simmer the mixture, uncovered, until the 
meat is tender - about 1 1/2 hours. Stir in the flour and cook briefly until the sauce 
is slightly thickened, adding more flour if necessary. Add the beans, hominy, lemon 
juice, zest, cilantro, jalapenos, serranos, salt and pepper. Cook for 10 minutes and serve.