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The reason I call it the 3-Beer Chili is because you should have 3 empty beer bottles by the time the chili is ready. Most of it will go in your stomach while preparing (just makes the process more enjoyable) but you'll also throw a few dashes into the recipe.

Serves: A lot.

Recipe:

MEAT
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1 lb. Ground Sirloin

EDIT: 01/10/10 - Only use Chorizo if you must. I no longer do. Pigs are self-aware and smarter than my dog. I wouldn't eat my dog and I'll never eat a pig again.

1 lb. Ground Chorizo

VEGETABLES
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Note: I strongly recommend using vegetables from your garden or a farmer's market! Quality and flavor will be far better than store-bought.
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3 Medium Tomatoes
2 Large (or 3 medium) White Onions
5-10 Jalapeno Peppers (depending on the heat you can handle)
3-5 Dried Red Chili Peppers (again, depending on heat)
8-10 Cloves Garlic

CANNED STUFFS
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1 29oz can Tomato Sauce
1 29oz can Black Beans (Drained & Rinsed)
1 15oz can Corn (Drained & Rinsed)
1 8oz can Tomato Paste

SPICES (Approximations)
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1/4 Cup Chili Powder
2 tbsp. Cumin Powder
1 tsp. Wasabi Powder
1 tsp. Dried Oregano
1 tsp. Dried Basil
1 tsp. Ground Coriander
1 tsp. Cayenne Pepper

DIRECTIONS
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1.) Open a bottle of your favorite ale, IPA or any dark beer that doesn't have "Miller", "Bud", Budweiser", "light", "lite", etc. in the name. What I'm trying to say is that cheap beer will ruin the experience.

2.) In a large pot (one you'll use for the whole meal), cook and brown the 2 lbs of meat at a medium flame. While the meat is cooking, use a rubber spatula to mash the meat into small pieces. When the meat has a good cooked color to it, reduce heat to a light simmer and DO NOT DRAIN (the 2 meats are very lean).

3.) While the meat is cooking, start chopping up your vegetables. I recommend chopping the garlic, chili's and onion first. The tomatoes will then clean off the cutting board not wasting a bit of the previous.

4.) With the meat cooked, add the vegetables (Note: Add only 2/3 of the onions to the pot as we'll be using the other 1/3 for garnish), canned stuff and the spices one at a time. Remember to stir between each addition.

5.) Now that you should be on your second beer, add some to the pot. Not too much though... just a second or two pour. Stir.

6.) While enjoying your second beer and eventually onto your third, keep stirring the pot every 15 minutes or so. Keep the heat high enough for a simmer but low enough that you're not burning the bottom. You'll be simmering for 1 - 2 hours.

7.) Shred up some of your favorite cheese (pepper jack is mine) and bust out the crackers before serving.

Side Note: You'll likely be tempted to add some water after you add all the ingredients and start simmering. DON'T!!! You'll have plenty of liquid once the vegetables cook down and will leave you with a nice thick chili.

Enjoy!

Full of Beans Chili

1 lb extra lean ground beef
8 oz light Italian sausage, casing removed
2 tsp minced garlic
1 cup diced red onions
1 cup diced celery
1 cup diced green pepper
1 1/2 tsp chili powder
1 1/2 tsp ground cumin
1 1/2 tsp dried oregano
1 tsp ground coriander
1/4 tsp ground black pepper
1 can (19 oz) diced tomatoes, undrained
1 can (14 oz) tomato sauce
1 cup beef broth
1/4 cup chopped celery leaves
1 can (19 oz) red kidney beans, drained and rinsed
1 can (14 oz) beans in tomato sauce
3 tbsp chopped fresh cilantro
1 tbsp fresh lime juice
2 tsp liquid honey
Grated cheddar for garnish

Cook sausage, beef, garlic and onions in a large pot over medium heat until the meat is no longer pink. Add celery and green pepper. Cook and stir for 3 minutes or until veggies begin to soften.

Stir in chili powder, cumin, oregano, coriander and black pepper. Cook for one more minute. Add undrained tomatoes, tomato sauce, beef broth and celery leaves. Bring mixture to a boil. Reduce heat to low. Cover and simmer 20 minutes, stirring occasionally.

Add beans and simmer, covered for 10 more minutes. Remove from heat and stir in cilantro, lime juice and honey. Serve topped with cheddar.

Recipe Notes: Well I really enjoyed this chili. Mike did less so, but that's not surprising really. I knew there would be a chance of that. I did make a couple of very small changes. Like I used turkey Italian sausage. And with the beans I used two cans of baked beans because Mike hates kidney beans. Even still he was not impressed. As for me I loved it, so much so, in fact that I may have eaten it all week for lunch. It makes a decent size pot, so there was plenty of leftovers. Which all works to Papa's benefit because he and Grandma Linda are usually the recipient of my soup leftovers. Then they say wonderful things about my cooking. Then I make another giant pot of soup and they get the leftovers and then they.... you see where this is going?