4 pounds stew meat, ground once
3 onions, chopped
2 tablespoons oil
salt and pepper to taste
2 heaping teaspoons cumin seeds
6 cloves garlic, mashed
1 can Hunts tomatoes
1 teaspoon sugar
1/2 can Beer
2 packs chili powder
3 teaspoons mole paste (available in stores stocking mexican groceries)
1 teaspoon Tabasco sauce
1 teaspoon salt
1 quart water
4 jalapeno peppers, chopped
1/2 cup masa flour (available in stores stocking mexican groceries)
Brown meat and onions in oil.
Season with salt and pepper.
Using a molcajete (a Mexican grinding tool), grind cumin seeds and garlic with a little water.
Add to meat.
In a blender, combine tomatoes, sugar, beer chili seasoning and chili powder.
Add to stew along with mole paste, Tabasco sauce, salt and water and jalape±o peppers.
Cook for 2 1/2 hours, stirring well from time to time.
At the end of the cooking time, make a runny paste of masa water, adding it to the stew to thicken it.
Stir the stew rapidly while adding the paste to keep it from getting lumpy.
Cook 1/2 hour more.