Chili

By chicx4

Ingredients

• 2 pounds ground chuck
• 1 medium onion, chopped
• 3 to 4 garlic cloves, minced
• 2 (15-ounce) cans pinto beans, rinsed and drained
• 3 (8-ounce) cans tomato sauce
• 1 (12-ounce) bottle dark beer
• 1 (14 1/2-ounce) can beef broth
• 1 (6-ounce) can tomato paste
• 1 (4.5-ounce) can chopped green chiles
• 2 tablespoons chili powder
• 1 tablespoon Worcestershire sauce
• 2 teaspoons ground cumin
• 1 to 2 teaspoons ground red pepper
• 1 teaspoon paprika
• 1 teaspoon hot sauce
• Garnish: pickled jalapeño pepper slices

Preparation

Step 1

Cook first 3 ingredients in a Dutch oven over medium heat, stirring until meat crumbles and is no longer pink. Drain well.
Combine meat mixture, beans, and next 11 ingredients in Dutch oven; bring to a boil. Reduce heat, and simmer 3 hours or until thickened. Garnish, if desired.
Note: For testing purposes only, we used Sierra Nevada Pale Ale.