Page 253 - My Cookbook

3 tablespoons chili powder
2 tablespoon ground cumin
1/2 teaspoon fresh ground pepper
pinch of cayenne pepper
One 12-ounce bottle Mexican beer
1-1/2 quarts low sodium beef stock
1 tablespoon Kosher salt
1/4 cup chopped cilantro
TOPPINGS:
1 cup sour cream
1/4 cup thinly sliced scallions
1/2 cup minced red onion
1 cup broken salted crackers
shredded mexican cheese
pickled jalapeños
cilantro , cover and keep warm until serving. Serve with toppings.