Minnesota Chili - cooking recipe

Ingredients

3 lbs of the cheapest boneless beef roast, you can find, diced into 1/2 to 3/4 inch cubes, all fat and membranes removed
1 tablespoon olive oil
1 large onion, chopped medium
3 garlic cloves, chopped fine
1 tablespoon paprika
1 tablespoon TABASCO(R) brand Chipotle Pepper Sauce or 1 tablespoon hot sauce
2 teaspoons beef stock powder or 2 teaspoons instant bouillon granules
1 (8 ounce) can tomato sauce
1 (12 ounce) bottle beer (good quality, not lite, dark is best)
1 cup frozen corn kernels
3 potatoes, peeled and cut in 1/2 inch dice
1 teaspoon dried oregano
1 teaspoon fresh ground black pepper
2 tablespoons chili powder
1 teaspoon cumin
1 -2 teaspoon salt, to taste
sour cream
sharp cheddar cheese, grated

Preparation

In dutch oven, heat oil over medium heat.
Add beef and brown for two minutes.
Add onions and garlic; saute, stirring for 1 minute.
Add the tomato sauce, Tabasco, stock base, and paprika.
Stir to combine well.
Add the beer, stir again, and bring to a boil.
Cover and simmer over low heat for 1 1/2 hours, or cover and put into 325 degree oven for the same amount of time.
Uncover and add potatoes, oregano, pepper, chili powder, cumin, and salt.
Stir to combine.
Cover and cook another 45 minutes.
Add corn, stir and cook for a final 15 minutes.
Spoon into bowls and top with a dollop of sour cream and a sprinkle of cheese.
Serve hot.
(I've also made this in a crock-pot, only sauteing the beef first. Add all ingredients except sour cream and cheese, and cook on low for 6-8 hours. It's still very good, but the original version has the best taste and texture.) The amounts of Tabasco and chili powder are minimums; add more to suit your taste.
If made to recipe, the result will be spicy and flavorful; not spicy/hot.