2 to 3 - pounds round or sirloin steak, cut 1/2-inch thick

1 - Tablespoon vegetable oil

1 - large onion

3 - cloves garlic

1 - teaspoon salt

2-3 - fresh jalapenos, seeded and chopped

1/4 - cup dark chili powder

2 - teaspoon ground cumin

1 - cup dark beer

1/2 - cup water

1/4 - cup masa (or cornmeal)

Corn chips

Shredded cheddar cheese

Onions, chopped

• Cut the steak into 1/2-inch cubes. In a heavy skillet, brown the beef with the onion. 
• Drain off excess fat, add garlic and stir over medium heat another minute.
• Transfer beef mixture to the slow cooker. 
• Add salt, pepper, chili powder, cumin, beer and water.
• Cover and cook on LOW for 8-10 hours.
• Stir masa or cornmeal with enough water to make a smooth paste. 
• Stir paste into chili. 
• Turn slow cooker to high and cook uncovered for additional hour.
• Serve over corn chips and top with shredded cheese and chopped onions for a traditional Texas favorite.