Ahira's Hangar

Hoosier Everyday Meaty Chili
submitted by: DukkhaWaynhim

This quick-fixer is not gourmet, but it makes for good eats, and gets even better as leftovers the second day.

2lbs lean ground chuck or round
1 T minced garlic (or 2 cloves fresh)
1-2 yellow onions (depending on size)
1 large can Brooks Chili Hot Beans (if unavailable locally, these are precooked kidney beans that are simmered and stored in a sauce of chilis and spices)
2 small cans tomato paste, any brand (I use Hunts)
2 cans tomato sauce, any brand (I use Hunts)
1 green chili pepper (or red, or habanero if you are brave), diced
1 can of the cheapest fresh beer (not malt liquor!) you can find
Chili Powder, Salt, & Pepper to taste

Dice onions into skillet containing the garlic and ground beef as it is browning. Once meat is all brown and onions are sweated, transfer to a large pot and add remaining ingredients. Bring to a boil then reduce heat and simmer for 10-20 minutes. Serve with saltine crackers or over spaghetti noodles, adding Parmesan or shredded cheddar cheese as desired.

A note about the beer -- the beer does not make or break the recipe taste-wise, but I like it better than water -- and without it, you end up with chili spackle.

Again, it's not gourmet, but it keeps this Hoosier happy!