Title: Chili Appreciation Society International Chili
Categories: Loo, Chili
Yield: 1 Batch

2 lb Chuck beef, cubed in
-stew-sized pieces
1 md Onion, chopped
2 tb Chopped suet or veg. oil
4 Jalapenos, stemmed,
-seeded, halved
8 oz Tomato sauce
12 oz Beer
16 oz Beef stock
1 tb Cumin, ground
2 ts Garlic powder
1 ts Pepper, ground
4 tb Chili powder
1/4 c Masa
1 c Water
1 tb Paprika

The only way I do beer chili is make a regular pot, extra hot, and
drink a bunch of beers with it. Very satisfactory that way.

Let it be noted that I disagree with many of the particulars of the
recipe below, but it's a good example of a beer chili.

Brown beef and onion in fat. Add peppers, tomato, beer, stock, cumin,
garlic, pepper, and half the chili powder. Simmer until meat is done,
about 2 hr. Make a paste of the masa and water. Stir this quickly
into the chili. Add the paprika and the rest of the chili powder.
Cook 15 min. Remove Jalapenos and serve.

From: Michael Loo

Recipes posted to FIDO COOKING echo by Mike Loo, an excellent cook, between
Dec 1, 1944 and Jul 31, 1995. Many are authentic Chinese recipes.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mikeloo.zip