Texas Chili

In a heavy saucepan, brown meat in a small amount of olive oil. The meat should be very lean, with little extra grease left after browning. Add onion and garlic, cumin, chili powder and cinnamon. Cook until onion is soft. Add beer and stir in well, scraping brown pieces from the bottom of the pan. Add beef broth, chili puree (see below) and tomato sauce. Bring to a boil, stir well and then simmer slowly, about 45-60 minutes, until desired consistency. If it thickens before beef is tender, add some cooking liquid from the pepper puree. Garnish with grated cheddar cheese, chopped onion, jalapenos, sour cream and serve hot. Chili Puree 10-12 each dried Anaheim or New Mexico red chilis 16 ounces water Remove stems and seeds from peppers. Simmer in water 10 minutes or until soft. Blend to puree with just enough cooking liquid to make a smooth mixture. Strain if desired.