Super-Bowl Chili

      Yield: 6 Servings

      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

      1    jalapeno peppers (fresh)

           -seeded an,d minced (2-6)

      1    arbole (or serrano peppers)

           -(dried),,whole (2-6)

      3    anaheim (or california)

           -(large) chili,s, chopped c

      1    bell pepper,red or green

           -(optional,)

      2 T  brown sugar

      1 t  salt

      2 t  black pepper

      4 T  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