• 4 pounds ground beef
• 3 large onions , finely chopped
• 1/2 cup green pepper, finely chopped
• 5 garlic cloves -- pressed
• 2 pounds crushed plum tomatoes
• 1 pound medium tomatoes, diced
• 3 cans red kidney beans  with liquid
• 3 tablespoons brown sugar
• 2 tablespoons white sugar
• 8 tablespoons chili powder
• 4 teaspoons cayenne pepper
• 1 teaspoon salt
• 3 tablespoons bacon fat
• 1 bottle dark Ale
• 2 tablespoons garlic powder
• 6 ounces tomato paste

Method

In a large skillet, working in batches, brown meat, removing with a slotted spoon and putting in large heavy-bottomed pan or Dutch oven as you work.  Drain off some fat and brown onions, green pepper, and garlic until onions soften, about 10 to 12 minutes. Add to Dutch oven with meat.

Add remaining ingredients except tomato paste.  Bring to a boil and when boiling, immediately lower heat to a strong simmer, and cook for one hour, covered. Stir and taste every now and then. After 30 minutes, add half the tomato paste.  Cook for fifteen minutes, then check for thickness.  If still liquid, add the remaining paste.  If you want a strong tomato flavor, you can add the remaining with water to think if the chili is too thick.

Serve with shredded cheddar cheese, tabasco sauce, diced onions, hot chili oil, red pepper flakes.

Contributor: Geraldine H. Sable

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