onions 1 bottle (12 oz) beer half cup chili powder 6 Tablespoon tomato paste 2 Tablespoon seeded, minced jalapeno chile 2 Tablespoon minced garlic 2.5 tsp salt 1 tsp ground pepper Preheat oven to 160ºC Combine all ingredients in heavy Dutch oven. Cover tightly and cook 2 to 2- half hours, until meat is very tender. (Can be made ahead. Cover and refrigerate up to 3 days. Or freeze up to 1 month) Makes 11 cups. Per cup: 310 calories, 34 gm protein, 13 gm fat, 13 gm carbohydrates, 756 mg sodium, 107 mg cholesterol. CHILI with BEANS: Combine 5- half cups chili with 1 can (19 oz) red kidney beans, drained and rinsed, in large saucepan. cook over medium heat until heated through, 10 minutes. Makes 7 cups. Per cup: 300 calories, 31 gm protein, 11 gm fat, 18 gm carbohydrates, 690 gm sodium, 84 mg cholesterol. [ Ladies' Home Journal, Maya 1991 ] *>* this comes from the bottom of the files of Shelley Rodgers <=