3 pounds stewing beef, cubed
1 pound chorizo
2 large onions, diced
5 cloves garlic, minced
3 jalapeño peppers, peeled and diced
3 tablespoon olive oil
1/2 teaspoon cayenne
3 tablespoons chili powder
3 (15 ounce) cans tomato sauce
1 teaspoon salt
1 1/2 cups water
1 can Mexican beer

Brown meat, onions, garlic and jalapeños together in olive oil. While mixture is browning, add cayenne and chili powder. Stir often. Add tomato sauce, salt, water and beer. Cover and cook on low heat for 30 minutes, stirring often. Uncover and simmer for 2 hours.

Serves 6 to 8.

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