Beer & Garlic Chili

By ngaldi

Ingredients

• 2 lbs - hamburger
• 1 lb - hot sausage
• 6 cloves garlic - minced
• 2 habanero peppers (or not) - minced
• 2 bell peppers (1 red, 1 green) - diced
• 1 large onion - finely diced
• 2 - 15 oz cans - dark red kidney beans drained and rinsed
• 1 - 15 oz can - negro kidney beans drained and rinsed
• 4 tbsp - chili powder
• 1/2 tsp - coriander
• 2 tsps - hot paprika
• salt and fresh ground pepper - to taste
• 1 tbsp cayenne pepper
• 2 tbsps - cumin
• 1 - 28 oz can - diced tomatoes
• 1 - 6 oz can - tomato paste
• 3/4 bottle - bock beer
• 1 - 14.5 oz can - beef stock
• 2 tsps - brown sugar
• 1 tsp - cornmeal
• masa harina or corn starch if needed for thickening
• cheddar cheese, sour cream, chives, cilantro, as preferred for toppings
• 1 tsp adobo

Details

Adapted from foodily.com

Preparation

Step 1

In a large pot slowly brown the hamburger and sausage together mixing well, do not overcook

Turn off the heat, drain excess grease then mix in the chili powder and some of the beer. Mix together well scraping any of the goods off the bottom of the pan into the mix.

Turn the heat back on low and mix in the garlic, habanero peppers, bell peppers, onion, red kidney beans, negro kidney beans, coriander, paprika, salt and pepper, cayenne, cumin, diced tomatoes, tomato paste, adobo, beef stock and the remaining beer

Cover and simmer for at least an hour

15 minutes before the end of simmering add the cornmeal, brown sugar, and either the Massa Harina or cornstarch if needed for thickening

Serve hot and add desired toppings