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This recipe was a Grand Prize winner at the State Fair of Texas.

• 4 pounds rump roast, cubed into small (1/4- to 3/8-inch) pieces
• 1 medium onion, finely chopped
• 5 cloves garlic, minced
• 6 dried ancho peppers, seeded and stemmed
• 4 fresh serrano peppers, halved and seeded
• 2 jalapeños, halved and seeded
• 8 ounces (1 cup) tomato sauce
• 2 tablespoons tomato paste
• 7 tablespoons chili powder
• 2 tablespoons paprika
• 2 tablespoons ground cumin
• 1 teaspoon dried oregano
• 2 teaspoons cayenne pepper
• 1 tablespoon salt
• 2 ounces (1/4 cup) beer

Put meat, onion and garlic in heavy pot or dutch oven and stir, over medium heat, until meat turns gray.

Add reserved ancho pepper liquid, ancho pulp and tomato sauce. Float serranos and jalapeños on top. Simmer for one hour.

Remove the pepper pieces, and add remaining ingredients and more water, if necessary. Simmer one additional hour until meat is tender.