I've been woking on my chili recipe for a few years now, it seems to be in constant flux, a work in progress if you will. To date, this is the best combination so far:
Mick's Chili
3 qts.
2 lbs. Lean ground beef brown and drain
2 lbs. Lean steak cubed brown and drain
Add:
1 cup chili powder
1 1/3 TB paprika
2 tsp. Cayenne pepper
2TB ancho chili powder
2 TB oregano
4 tsp. Salt
4 or 5 shakes of garlic powder
2 10oz. Cans Rotel diced tomatoes and green chiles
2 bottles of beer
3 or 4 shots of tequila
Cover and simmer 30 to 40 minutes.
Add 2 15oz. Cans Ranch Style Brand
Original Texas Beans, rinsed.
Simmer 30 minutes.
Chopped onions and shredded cheese for top.
This chili freezes very well and tastes even better the next day.
I usually use Red Tail or Fat Tire Ale, or whatever I have handy, since I don't drink any of the standards (Coors, Bud, Miller, crap like that) I cannot attest to the quality of chili made with the lighter beers.
Enjoy.
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