West Texas Chili

Ingredients:

2 large onions, diced
1/4 cup vegetable oil
5 minced cloves of garlic
2 pounds ground beef
1 tablespoon salt
3 tablespoons ancho chile powder
2 tablespoons cumin
1 tablespoon paprika
2 (14.5 oz) cans diced tomatoes
1 (6 oz) can tomato paste
1 (12 oz) can amber ale beer
2 tablespoons masa harina (corn flour)

Sauté diced onions in hot oil in a large Dutch oven or stockpot over medium-high 7 minutes or until translucent. Add minced garlic, and sauté 1 minute. Add beef, and cook, stirring often, 6 minutes or until meat crumbles and is no longer pink. Drain, reserving 2 tablespoons drippings in Dutch oven; return beef to Dutch oven.

Stir in 1 tablespoon salt, 3 tablespoons ancho chile powder, 2 tablespoons ground cumin, and 1 tablespoon paprika; cook 2 minutes. Stir in diced tomatoes and tomato paste.

Add 3/4 cup beer and 1 cup water; simmer 20 minutes, stirring occasionally. Add remaining 3/4 cup beer and 1/2 cup water; simmer 30 minutes, stirring occasionally.

Add masa; cook 10 minutes. Add additional water to reach desired consistency.