Texas Chili

2-3lbs. round or sirloin steak, cut 1/2-inch thick
1 Tbsp. vegetable oil
1 large onion
3 cloves garlic
1 tsp. salt
2-3 fresh jalapenos, seeded and chopped
1/4 cup dark chili powder
2 tsp. 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 slow cooker. Add salt, pepper, chili powder, cumin, beer and water. Cover and cook on low for 8-10 hours. Stir masa or cornmeal with enough water to make a smooth paste. Stir paste into chili. Turn slow cooker to high and cook uncovered for additional hour.

Serve over corn chips and top with shredded cheese and chopped onions for a traditional Texas favorite.

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