Crockpot Texas Chili

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Crockpot Texas Chili
Nothing could be better on a cold day!

Prep: 15 minutes
Cook: 8-10 hours (crockpot)
Servings: Serves 4-6

2-3 lbs. round or sirloin steak, cut 1/2-inch thick

1 Tbsp. vegetable oil

1 large onion

3 cloves garlic

1 tsp. salt

2-3 fresh jalapenos, seeded and chopped

1/4 cup dark chili powder

2 tsp. ground cumin

1 cup dark beer

1/2 cup water

1/4 cup masa (or cornmeal)

	Cut the steak into 1/2-inch cubes.
	In a heavy skillet, brown the beef with the onion. Drain off excess fat, add garlic and stir over medium heat another minute.
	Transfer beef mixture to the crockpot. Add salt, pepper, chili powder, cumin, beer and water.
	Cover and cook on low for 8-10 hours.
	Stir masa or cornmeal with enough water to make a smooth paste. Stir paste into chili. Turn crockpot to high and cook uncovered for additional hour.

Serve over cornchips and top with shredded cheese and chopped onions for a traditional Texas favorite.

Masa is finely ground cornmeal used in tortilla making. It is used to "tighten" the chili and adds flavor. It can be found in the grocery store with the flour and cornmeal. If it is unavailable, you can substitute regular cornmeal.