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
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.
Yield: 13 cups
Southern Living, OCTOBER 2000
Saturday, January 31, 2009