This recipe will make a stock pot full – so if you want less, adjust accordingly.
5 lbs. ground beef
28 oz. can crushed tomatoes
2 – 40 oz. cans of Redskin (or any type) kidney beans
6 oz. can tomato paste
2 cans beer (any kind)
2 T. olive oil
4 garlic cloves minced
3 t. salt
3 t. ground black pepper
3 t. dried oregano
2 T. cumin
10 T. chili powder (medium hot) (we use Penzey’s brand)
3 t. crushed dried chili’s – seeds and all (about 6 chili’s)
2 T. sugar
Slice and chop onions. Sauté in olive oil until soft, but do not brown.
Add beef. Stir occasionally until brown.
Add all dry ingredients. Stir and cook about 2 minutes.
Add crushed tomatoes, paste, and beer and bring to boil.
Cook 5 minutes on low boil. Add beans. Bring to boil.
Simmer for 1 hour with lid on.
Turn off heat – leave overnight or at least 4 hours. Reheat to serve and eat.