Budweiser Chili

3 lbs. boneless sirloin
12 oz. of Budweiser Beer
2 tsp. garlic salt
½ cup olive oil
2 roasted pasilla peppers
3 medium onions, chopped
6 clovers garlic, chopped
1 28 oz. can of stewed tomatoes
1 15 oz. can tomato sauce
1 tbsp. oregano powder
1/3 cup chili powder
1 tbsp. salt
1 tsp. black pepper
1 tsp. cayenne pepper
1 quart of water

Dice sirloin roast into one-inch cubes, add garlic salt and beer. Let sit in refrigerator for 30 minutes and strain liquid from meat.

To roast peppers, place washed peppers over flame (BBQ or grill). Let peppers brown and almost blacken. Remove from flame and run under cold water, removing all black skin in the process. Rough Chop.

Heat oil and sauté onions and garlic until onions are transparent. Add meat and cook until redness is gone, but do not burn the meat. Add chili powder, salt and black pepper. Stir. Add tomatoes, tomato sauce and remainder of seasoning. Stir thoroughly.

Add water to submerge everything, reserving some water for later use. Simmer for about one hour, checking water level and adding more if required and serve.

Serves 10-12.