This week's Saturday's Chili is Game-Day Chili. A big bowl of Chili and a cold Beer is always good, but infuse a bottle of Dark Beer into the Chili and things just got better! You can find this recipe on the CooksRecipes website. Check their site out for any cuisine recipe you may be looking for. http://www.cooksrecipes.com/index.html
A bowl of this hearty, beer-infused chili will satisfy the hungriest armchair quarterbacks and tailgating fans of the big game.
2 pounds ground chuck
1 medium onion, chopped
4 garlic cloves, minced
2 (15-ounce) cans pinto beans, rinsed and drained
3 (8-ounce) cans tomato sauce
1 (12-ounce) bottle dark beer
1 (14.5-ounce) can beef broth
1 (6-ounce) can tomato paste
1 (4.5-ounce) can chopped green chiles
2 tablespoons chili powder
1 tablespoon Worcestershire sauce
2 teaspoons ground cumin
1 to 2 teaspoons ground red pepper
1 teaspoon paprika
1 teaspoon hot pepper sauce
Pickled jalapeño pepper slices for garnish
Cook first 3 ingredients in a Dutch oven over medium heat, stirring until meat crumbles and is no longer pink. Drain well.
Combine meat mixture, beans, and next 11 ingredients in Dutch oven; bring to a boil. Reduce heat, and simmer 3 hours or until thickened. Garnish, if desired.
Makes 6 servings.