Judge Arley's Championship Chili

In a frying pan, brown the meat in oil until all pink is gone.

Transfer meat and juices to a large pot.

Saute onions in the remaining fat until translucent; add to pot.

Stir in beer, tomato sauce, water, beef stock, half of the garlic mixture, 1 Tbsp paprika, 1 tsp pepper, 1 tsp salt, and flavor enhancer.

Simmer, tightly covered, over low heat for 2 hours until meat is tender, stirring occasionally.

When meat is tender, add the remaining seasonings (remaining garlic mixture, chili powder, cumin, remaining paprika, salt, pepper, and optional ground chilis).

Continue to simmer, covered, for 15 minutes.

Turn off heat and let chili sit for 1-2 hours so the flavors of the spices are absorbed.

Resimmer for another 2 hours before serving.