Slow-Cooked Texas Chili

2 to 3 pounds round or sirloin steak,
    cut into 1/2-inch thick pieces
1 tablespoon vegetable oil
1 large onion
3 cloves garlic
1 teaspoon salt
2 to 3 fresh jalapenos, seeded and chopped
1/4 cup dark chili powder
2 teaspoons ground cumin
1 cup dark beer
1/2 cup water
1/4 cup masa (or cornmeal)

Cut the steak into 1/2-inch cubes. In a heavy skillet, brown the beef with the onion. Drain off excess fat, add garlic and stir over medium heat another minute. Transfer beef mixture to the crock pot.

Add salt, pepper, chili, powder, cumin, beer and water. Cover and cook on LOW for 8 to 10 hours.

Stir masa or cornmeal with enough water to make a smooth paste. Stir paste into chili. Turn crock pot to HIGH and cook uncovered for additional hour.

Serves 4 to 6.

Recipes courtesy Texas Beef Council.