Once the meat has been browned, reduce the heat to medium/low level. Begin applying the chili powder. You will have to put in a bit more elbow grease to insure that the powder is distributed evenly throughout the meat. A total of 15 tablespoons of chili powder should be added evenly throughout the mixture. Add one can of beer. Drink the other five. (This from Hal Jay of WBAP Radio who said that the clerk at the 7-11 in Westover Hills would never let him break a 6-Pack.) Stir and add one Jalapeno Pepper. Cover and let simmer. Stirring every half-hour, to hour. It should be ready to eat in three hours time, but will be best tasting in about 6 hours. It should feed between 8 and 10. Enjoy! Have Leftovers? Great! Here are some things you can do with them- Freeze it! Chili will keep forever. Thaw it out and reheat. It will taste as good, and in most cases better because the spices will have had time to break down even more. This case is the same for those who merely refrigerate their leftovers for a day or so. Add leftover chili to scrambled eggs Add leftover chili to flour or corn tortillas and add cheese, sour cream, lettuce and tomatoes and your favorite picante sauce for in a pinch tacos or burritos. Add leftover chili to Velveeta with a can of RoTel tomatoes and you have instant Queso!