Super-Bowl Chili recipe

2 pounds Steak -- cheap
too fatty)
1 pound Tomatoes -- stewed
1 pound Tomatoes -- whole
1/2 pound Tomato sauce
1 cup Water (or beer)
1/4 cup Chili seasoning -- (*see note below)
1 large Red onion -- chopped coarse
2 Garlic cloves -- minced or crushed
Jalapeno peppers -- (fresh), seeded and
(2-6)
Arbole or serrano -- peppers (dried),
(2-6)
3 Anaheim or California -- (large) chilis,
coarse
1 Bell pepper -- red or
(optional)
2 tablespoons Brown sugar
1 teaspoon Salt
2 teaspoons Black pepper
4 tablespoons Masa flour
2 cups 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 remove and discard the piece of steak fat.