Ingredients
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1 1/2 lbs ground beef
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1 large chopped onion (yellow or white)
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4 minced garlic cloves
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2 tablespoons chili powder
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1/2 teaspoon salt
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2 teaspoons ground cumin
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1 teaspoon dried oregano
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1/4 teaspoon cayenne
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2 (15 1/2 ounce) cans kidney beans
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1 (28 ounce) can diced tomatoes
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1 (6 ounce) can tomato paste
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1/2 teaspoon Tabasco sauce
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1 teaspoon Splenda sugar substitute (or sugar)
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1 cup dark beer (Newcastle or ?)
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1 cup shredded cheese (cheddar or Mexican mix)
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1/2 cup sour cream
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1 (4 ounce) can chopped jalapenos
Instructions
- Cook ground beef in large frying pan.
- While cooking, stir and chop beef with spatula to crumble.
- Continue cooking for about 7 minutes or until the meat is brown and cooked through.
- Add the onion, garlic, chili powder, salt, cumin, oregano, cayenne, and tabasco.
- Cook while stirring, until onion is translucent, about 5 minutes.
- Transfer to large pot. Add the Kidney beans (juice and all), canned tomatoes (juice and all), the tomato paste, jalapenos (yep, juice and all), splenda (or sugar), and beer.
- Stir well and bring to a boil.
- Lower the heat to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally.
- Top individual bowls of chili with a dollop of sour cream and a generous sprinkle of cheese.