3 1/3 lb Chuck, cubed
8 oz Beer
1 1/3    Medium onions, chopped
1 1/3 tb Cumin
2/3 tb MSG, if needed
5 1/3 oz Tomato sauce
1 1/3 ts Salt
2/3 c  Hot water
1 ts Pepper
1 1/3 tb Paprika
3/16 ts Cyaenne
6 2/3 tb Chili powder

In skillet, brown meat with rendered fat until grey. Place meat with juices
in a Dutch oven. Saute onions until translucent, add to oven. Add the
remaining ingrediants, NOT THE CHILI POWDER, simmer over low heat for 2
hours or until meat is tender. Stir frequently. Now add the chili powder
and stir in well. Turn off for at least 1 hour so that all the flavor of
the spices is absorbed. After 1 hour turn heat on and cook for 30 minutes
to 1 hour. Serve with French bread. J. Scammell *P BMTH06A 3/16/92 9:33pm