Bowl of Red


  • 2 to 3 pounds lean beef cubes
  • 1 large onion
  • 3 cloves garlic
  • 1 teaspoon salt
  • 2 to 3 tablespoons chopped jalapeno pepper
  • 1/4 cup pure New Mexican chile powder
  • 2 teaspoons ground cumin
  • 1 cup dark beer
  • 1/2 cup water
  • Masa Harina


  1. Brown beef with onion; drain off excess fat.
  2. Add garlic and stir over medium heat for one minute.
  3. Transfer beef to the slow cooker; add salt, pepper, chile powder, cumin, beer and water.
  4. Cover and cook on LOW for 8 to 10 hours.
  5. Stir Masa Harina (or cornmeal) with enough water to make a smooth paste and add to chili 30 minutes to 1 hour before done.
  6. Turn to HIGH and cook uncovered the remaining hour.
  7. Serve over rice, if desired.

Yield: 4 to 6 servings

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