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This recipe is from the legendary Allegani Jani Schofield from Fredericksburg, Texas, who won the CASI Terlingua Cook-off in 1974. This is monumentally good chili, and it is hot. No apologies here.

• 4 pounds beef stew meat, ground once
• 3 onions, chopped
• 2 tablespoons vegetable oil
• salt and pepper to taste
• 2 heaping teaspoons comino (cumin) seeds
• 6 cloves garlic
• water
• 1 12-ounce can tomatoes
• 1 teaspoon sugar
• 1/2 can beer
• 2 packs Vanco chili seasoning (or chili powder of your choice)
• 1 small pack Vanco chili powder (or chili powder of your choice)
• 3 teaspoons mole paste
• 1 teaspoon Tabasco sauce
• 1 teaspoon salt
• 1 quart water
• 4 jalapeños, chopped
• 1/2 cup masa (corn flour)
• water

In a pot, brown the meat and onions in the oil. Season with salt and pepper to taste.

Using a molcajete (mortar and pestle), grind the comino seeds and the garlic with a little water and add to the meat.

In a blender, combine the tomatoes, sugar, beer, chili seasoning, and chili seasoning and chili powder. Add the mixture to the meat.

Add the mole paste, Tabasco, salt, water and jalapeños and 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 and water and add it to the chili. This will thicken the chili, but stir it fast or it will be lumpy. Cook 30 minutes more. Yield: 6 servings.

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