In a large non-stick Dutch oven, brown the meat in small batches, avoid overcrowding, remove meat as it browns & set aside. Add onions and stir-fry til almost tender then add garlic. When onions are tender, add beer through ancho, stirring thoroughly to combine. Return meat to pan. Bring to boil; reduce heat, cover, simmer for two hours.
If you want Texas-style chili, make a slurry of 1tsp flour, 1tsp masa, 1tbs beef broth. Stir into chili, cover, simmer for twenty minutes and you're done.
If you want Yankee-style chili, don't use the slurry. Add 4-6 cans of rinsed and drained beans, cover, simmer for twenty or more minutes. Add cinnamon, stir thoroughly and you're done.
Set out toppings: grated cheese, chopped onion. Serve with cornbread.
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