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Bowl of Red




  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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