What You'll Need:
- 3 tbsp - EVOO
- 1 large Vidalia onion, chopped
- 2 tbsp. - Garlic, finely minced
- 2 tbsp. - Jalapenos, diced
- 2-lbs. - Ground Beef
- 24 oz. - Hearty Beer (I like Sam Adams Lager)
- 2 cans - Bush's Grillin' Beans - Black Bean Fiesta
- 4 tbsp. - Tomato Paste (using 2 tbsp. at a time)
- Cumin, Cayenne Pepper, Onion Powder, Paprika, Salt, Pepper - (I usually don't measure out my spices when I make a big pot of something like this. All of these ingredients are "to taste", so the best thing to do, is start off with a few pinches of these spices, and add as you go, while you taste!)
In a large stock pot, add your EVOO, finely chopped garlic, jalapenos, and chopped onion, and cook until the onion is translucent, about 10 minutes. Add your ground beef, cumin, cayenne, onion powder, and paprika to the pot. Cook until your meat is browned, stirring the spices throughout, and making sure to break up the meat while it's cooking. Once your ground beef is browned, add 1/2 your tomato paste and stir through. Then, add 1/2 of the beer, and stir together. Let this simmer for about 20 minutes.
After that has simmered and cooked down, add your beans and the remainder of the beer. Use the remaining half of the tomato paste, and distribute throughout the chili. I add some of the tomato paste in the end because it thickens up the chili after I add the last 12 ounces of the beer.
Turn your burner on low, and simmer the chili, covered, for up to an hour. Make sure you are stirring your pot every now and then, to ensure the beef doesn't burn/stick to the bottom of the pot.
Whenever your chili starts to smell too delicious to resist, spoon a nice helping into a bowl, top with shredded cheese, sour cream, sliced green onions, crushed tortilla chips, or whatever type of garnish you like with your chili!