Marinate beef in beer for 6-8 hours. Leave the rest of the beer and either cut the beef into small bite-sized cubes or grind it coarsely. Heat oil in a frying pan and brown meat until it turns gray. Make chilies with seeds into puree, add a tiny bit of tap water until you get a ketchup-like paste. Bring puree to boil with beer marinade and beef in a large saucepan. Bring to a simmer on low heat for 1/2 hour.
Add cayenne pepper, cumin, salt, garlic and oregano, reduce temperature. Let simmer gently with lid on for about half an hour, stirring occasionally. To thicken the chili, you can add masa harina. (Otherwise it will remain as thin as a broth, which is and authentic version). To give the broth a tiny bit of substance, you can add paradeis pulp. Continue to simmer until the meat is tender. Remove the chili from the stove and put it in the icebox for at least 8 hours (after that the fat can be easily cut out from the surface). Reheat and serve with crackers and beans as a side dish.
Info: Frank X. Tolbert is the founder of the World Chili Cookoff in Terlingua, Tx. At a “cookoff,” people compete to cook and award prizes to the best chili. He is also the author of: “A Bowl of Red”, the “Chili Bible” Note: In the original recipe, instead of oil, 60 g of chai is used for roasting.
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