2 lb Steak, cheap

           -(not too fatty)
      1 lb Tomatoes, stewed

      1 lb Tomatoes, whole

    1/2 lb Tomato sauce

      1 c  Water (or beer)

    1/4 c  Chili seasoning

           -(*see note below)
      1 lg Red onion,

           -chopped coarse
      2    Garlic cloves,

           -minced or crushed
           Jalapeno peppers
           -(fresh), seeded and
           -minced (2-6)
           Arbole or serrano
           -peppers (dried),
           -whole (2-6)
      3    Anaheim or California

           -(large) chilis,
           -chopped coarse
      1    Bell pepper, red or

           -green (optional)
      2 tb Brown sugar

      1 ts Salt

      2 ts Black pepper

      4 tb Masa flour

      2 c  Pinto beans, cooked

  Trim the meat of all visible fat.  If there is a large strip of fat on one
  side of the meat, save it whole.  Cut meat into 1/4-inch cubes and brown it
  in a frying pan.
  In a large chili pot, place tomatoes, tomato sauce and water or beer. Bring
  to a slow boil.  Add the meat, chili seasoning, onion, garlic, peppers,
  sugar, salt and pepper. If you are using the optional bell pepper, cut it
  into 1-inch strips and add them now. If you have that large piece of steak
  fat, add it now; if not, add about 1 T of cooking oil. Cover and reduce
  heat, simmer at least one hour (two to three is better) stirring
  occasionally. At the end of the simmering remove and discard the piece of
  steak fat.
  NOTES:
  *  A hearty (and hot) Texas-style chili -- This is a chili traditional in
  our Super-Bowl Sunday festivities. It has won several "no holds barred"
  (non ICS) chili cookoffs where there are no specific rules. It is the
  result of countless changes and adjustments of a small group of chili
  aficionados (aka chiliheads). Note: there is a range of peppers specified,
  you may adjust the "temperature" of the resultant chili, mild if you use
  the low end, or nuclear if you use the high end (we do!). Yield: serves
  6-8.

  *  Mix the masa flour with about 1/4 cup water and add to chili pot along
  with the pinto beans (or any kind you prefer). Simmer an additional 30
  minutes. Serve. If you have made the nuclear version, make sure there is
  plenty of beer on hand.
  *  For chili seasoning, we make up batches consisting of 8 parts chili
  powder, 2 parts ground cumin, and 1 part crushed (not ground) cayenne
  peppers.
  : Difficulty:  easy to moderate.
  : Time:  30 minutes preparation, 1 1/2 to 3 hours cooking.
  : Precision:  approximate measurement OK.
  Pete Bellas           When it is not necessary to make a decision,
  : Citicorp TTI           it is necessary to not make a decision.
  : Santa Monica, CA              Lord Faukland (Island)
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