Hearty Six Can Chili Food

SIX-PACK CHILI

Steps:

• 1. Drink a beer and read the directions.
• 2. In a large Dutch oven brown the beef with 2 TBL chili powder. Drain the fat, but don't go overboard cause there's lots of flavor in there. Add two beers, the rest of the chili powder, oregano, cumin, paprika and get it to start to boil. Simmer for an hour.
• 3. Have a beer to reward yourself for all that hard work.
• 4. Heat up a skillet and caramelize the onions. During the last couple of minutes, add the garlic and saute. Add onion and garlic to the chili along with chipotles, jalapeno, green chiles, red bell pepper, and tomatos. Simmer another 1-2 hours.
• 5. You'll want another beer here. Make sure your friends have put on some kickin tunes.
• 6. Add sugar and vinegar. Whisk together equal parts of Masa Harina and cold water (I use about 1/3 cup each). Bring to a boil and stir until it thickens. Season to taste.
• 7. Ladle into bowls, top with sour cream and salsa. Serve hot sauce on the side. 8. Open your final beer and enjoy the fruits of your labor. Try not to get a swelled head from all the compliments.

AWARD WINNING CHILI

Steps:

• In a medium Dutch oven over medium-high heat add the olive oil. Add the ground meat and cook, breaking up into pieces, until browned. Add the onions, bell pepper and jalapeno and cook until softened. Drain excess grease.
• Add the tomatoes, tomato sauce, cumin, chili powder, salt, cayenne, paprika and 1 cup water. Mix to combine.
• Add the kidney beans and black beans, mix and bring to a simmer. Cover and cook for 1-2 hours.
• Serve with desired toppings.

BEEF AND BEAN CHILI

Steps:

• Heat oil in heavy large pot over medium-high heat. Add onions; sauté until brown, about 6 minutes. Add jalapeños and garlic; sauté 1 minute. Add beef; sauté until brown, breaking up with back of fork, about 5 minutes. Add chili powder, cumin, and paprika, then mix in tomatoes with juices, beans, and broth; bring to boil. Reduce heat and simmer until chili thickens and flavors blend, stirring occasionally, about 45 minutes. Skim any fat from surface of chili. (Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing, stirring occasionally.)
• Ladle chili into bowls. Serve, passing bowls of sour cream, grated cheese, green onions, and cilantro separately.