Blazing Saddles Chili

5 pounds boneless sirloin tip (remove all visible fat and
    connecting tissue), cut into 3/8-inch cubes
4 tablespoons olive oil
2 medium white onions, minced
1 (12 ounce) bottle or can beer
1 (8 ounce) can tomato sauce
1 (8 ounce) can hot water
3 cubes beef stock
8 large garlic cloves, pressed
5 tablespoons paprika
1/8 teaspoon salt
1 tablespoon enhancer
1 1/2 teaspoons pepper
11 tablespoons unblended chili powder
5 1/2 tablespoons cumin (fine ground)
1 teaspoon oregano
1/4 teaspoon ground chili japones or chili arbol (for additional heat)

In a frying pan, brown meat with olive oil until gray in color. Return meat and natural juices to cooking pot.

Saute onions in 1 tablespoon olive oil until translucent. Return to pot. Add beer, tomato sauce, hot water, beef stock, 1/2 of the garlic, 2 tablespoon paprika, 1/8 teaspoon salt, flavor enhancer and 1 teaspoon pepper. Simmer over low heat for 2 hours until meat is tender. Be sure pot has a tight lid, as this will help the tenderizing process. Stir occasionally.

When meat is tender, add remaining garlic, unblended chili powder, cumin, 3 tablespoons paprika, oregano, 1/2 teaspoon pepper and chili japones. Continue cooking 15 more minutes. Turn heat off and let set 1-2 hours so that the flavor of the spices is absorbed, then turn the heat back on and continue to simmer for 1 additional hour.