2 pounds lean beef cubes - (to 3 lbs)

1 large onion

3 garlic cloves

1 teaspoon salt

2 tablespoon chopped jalapeņo pepper - (to 3 tbspns)

1 cup pure New Mexican chile powder

2 teaspoons ground cumin

1 cup dark beer

1 cup water

Masa or cornmeal for thickening

Brown beef with onion, drain off excess fat, add garlic and stir over medium heat another minute. Transfer beef to the crockpot; add salt, pepper, chile powder, cumin, beer and water. Cover and cook on LOW for 8 to 10 hours. Stir masa (or cornmeal) with enough water to make a smooth paste and add to chili 30 minutes to 1 hour before done. Turn to high and cook uncovered the remaining hour. Serve over rice, if desired. This recipe yields 4 to 6 servings.