Cut beef into small bite sized cubes, trim off excess fat leaving a small amount for flavor. Sliver and chop 4 cloves of garlic. Put approx. 1/2 TBS Extra Virgin Olive Oil in a Dutch Oven. Lightly brown chopped garlic over medium high heat, add beef in batches covering the bottom of the dutch oven, remove to a colander when brown to drain off excess oil. When all of the meat is brown, add last 1/2 TBS Extra Virgin Olive Oil, lower heat to medium and sauté the chopped onions and Anaheim Peppers until onion is soft and transparent. Remove from heat, stir in all ingredients from the two-alarm chili pack except for the packet labeled "red pepper" and the packet labeled "masa." Add tomatillos and browned beef, stir well. Add can of whole tomatoes and the diced tomatoes with green chilies or the 1/2 can of chili verde. Add enough beef bullion to just cover all ingredients. Bring to a boil over medium high heat and then immediately lower to simmer. Simmer stirring often, 4 to 6 hours until all vegetables are completely broken down. Add the masa last 30 minutes to thicken. For extra hot chili, add the "red Pepper" during the last hour or so.
Serve with rice and pinto beans if desired, garnish with cilantro and grated jack or cheddar cheese. Good with crackers or tortilla wedges.