| 3 | lb | Center cut chuck roast, coarsely ground. |
| 2 | lb | Center cut chuck roast, cubed. |
| 1 | c | Vegetable oil. |
| 2 | lg | White onions, diced. |
| 1/4 | | Green bell pepper, diced. |
| 1 | | 4-ounce) can diced green chilis (mild, not superhot), drained. |
| 1 | | Or 2 small fresh jalapeno peppers, diced. |
| 2 | | Cloves garlic, finely minced. |
| 4 | c | Water, preferrably bottled. |
| 1/2 | | (6-ounce) can warm beer. |
| 1 | | (8-ounce) can tomato sauce. |
| 1 | | (6-ounce) can tomato paste. |
| 7 | tb | Chili powder. |
| 2 | | Bay leaves. |
| 3 | tb | Ground cumin. |
| 1 | ts | Ground oregano. |
| 1/4 | ts | Ground coriander. |
| 1/2 | ts | Beau monde spice mixture. |
| 1/2 | ts | Hot pepper sauce. |
| 1 | ts | Cayenne pepper. |
| 1 | tb | Honey. |
| 1 | ts | Monosodium glutamate (M.S.G.), if desired. |
| 1/2 | ts | Mole paste. |
| 1 | ts | Beef bouillon granules. |
| 1 | ts | Paprika. |
| 1/4 | ts | White pepper. |
| 1 | ts | Salt. |
| 1/2 | ts | Coarse ground black pepper. |
| 2 | ts | Masa harina (corn Flour). |
