First of all, I am going to say that I am not a cook. I do like chili and presumably everyone that likes chili makes it. This recipe has evolved over time and may continue to evolve long after I post this. I don't always make it with the onions. If you have a lot of time on your hands and want to make it really authentic, you could use 4 Ancho peppers (the flat dark heart shaped ones not the fresh 'poblanos) instead of the tomato paste, just remove the stems and the seeds and let them soak in hot water for 30 minutes, then blend them into a paste. If you do this, you won't need the McCormick "hot mexican-style chili powder" either. As far as authenticity goes, some say that beans are a no-no, but I have always had chili with beans.
COMPONENTS
1 lb meat (coarse ground is best and use quality meat)
1 tsp oil
1/2 red onion diced
1 small can tomato paste
1/8 cup McCormick "hot mexican-style chili powder"
2 tsp cumin
1.5 tsp oregano
2 minced garlic cloves
2 tsp salt
2 tsp cayenne pepper
1 can your favorite beans
1 can beer ("which one?")
INSTRUCTIONS
1.)Brown the meat and diced onion in skillet with oil.
2.)Transfer cooked beef and onions into the pot of your choice.
3.)Drain and rinse the kidney beans, add them to the meat along with the spices, tomato paste and beer.
4.)Cover and cook on medium low until it thickens, stirring frequently.
5.)Serve and enjoy only when the stars are right.
SERVING SUGGESTION
Refrigerate overnight.
Top with shredded cheese.
TIPS and TRICKS
Use Bud, or something, just nothing too dark because it makes your chili bitter...
If it tastes funny don't worry. This probably has something to do with the beer you chose. If it is bitter, add a little semi-sweet chocolate and if it is bland, add a little oregano and if tastes a little sweet, add salt.
