Here is a chili recipe taken from _The Whole Chile Pepper Book_
by Dave DeWitt and Nancy Gerlach.

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CASI-STYLE CHILI

[CASI (Chili Appreciation Society International) chili-cookoff winners tend to use
blended chili powder and also Jalapeno chiles, which are usually removed before
serving. The beef is cubed, and masa, which is flour made from ground dried corn
available in Latin markets, is used to thicken the chili.]

4 Jalapeno chiles, stems and seeds removed, sliced in half
4 tablespoons Chili Powder
1 tablespoon ground Paprika
2 pounds beef chuck, cut into 1 1/2 inch cubes
1 medium onion, chopped
2 tablespoons chopped kidney fat, or substitute vegetable oil
1 8-ounce can tomato sauce
1 12-ounce can beer
2 cups beef stock
3 teaspoons ground cumin
2 teaspoons garlic powder
1 teaspoon freshly ground black bepper
1/4 cup masa

Brown the meat and onions in oil or fat.

Add the tomato sauce, bee, beef stock, chiles, cumin, garlic, black pepper, and 2
tablespoons of the Chili Powder. Simmer the chili over a low head for 2 hours until
the meat is tender.

To thicken, make a thin paste of the masa and water. Quickly stir this into the chili
-- if done too slowly it will lump.

Add the remaining Chili Powder and Paprika. Simmer for an additional 15 minutes.
Remove the Jalapenos and serve.