In large skillet, braise meat in 1/4 c. oil until brown. Transfer meat to a large kettle, leaving liquid in skillet. Add beer and tomato sauce to meat, cook over low heat. Saute onion, green peppper and garlic in remaining 1/4 c. oil and liquid in skillet. Add remaining dry ingredients and chopped jalapeno peppers with seeds removed. Simmer about 30 minutes then transfer to kettle. Simmer for about 2 hours. Dip off grease that settles on top. Serves 8.

If you really want to burn your tongue, add more cayenne and/or more jalapenos. Around here, a cast iron kettle is the ONLY vessel approved for chili making.

TNT Chili

Ingredients

2 lbs lean ground beef
2 medium onions, chopped
1 green pepper, chopped
1 stalk celery, chopped
1 clove garlic, minced
1 28oz can tomatoes, cut up
1 15oz can tomato sauce
1 1/2 cups water
6 or 7 jalapeno peppers, rinsed and chopped (1/2 cup)
1/4 cup chili powder
1 tbsp ground red pepper or to your liking
1/2 tsp each salt and pepper or to your liking
1 bay leaf
2 cans red kidney beans

Procedure

Cook ground beef, onions, green pepper, celery, and garlic in pot until meat is browned. DO NOT DRAIN. Stir in undrained tomatoes and remaining ingredients except kidney beans. Simmer uncovered for 1 1/2 hours, stirring occasionally. Stir in beans and cook another 30 minutes.

Sabrina

Turkey Chili
• 2 tablespoons oil
• 2 large onions chopped
• 2 tablespoons garlic chopped
• 2 1/2 pounds turkey ground
• 1/4 cup masa harina
• 28 ounces whole plum tomatoes drained and chopped, reserve juice
• 2 cups chicken stock, and maybe 2 cups more
• 6 tablespoons pasilla chili powder
• 1 tablespoon cumin ground
• 1 teaspoon oregano
• 1 teaspoon cinnamon
• 1 teaspoon black pepper freshly ground
• 1 tablespoon salt
• 2 tablespoons cider vinegar
• 2 small chipotle chilies in adobo sauce chopped
• 40 ounces beans (black or kidney)
preparation:
Heat the oil in a dutch oven and saute the onions until golden. Add the garlic and saute for another 2 3 minutes. Add the turkey and saute until the meat loses its color, stirring to break the meat apart. Sprinkle the masa harina onto the meat and stir to incorporate, cooking for an additional 2 minutes. Add the remaining ingredients (except beans), the reserved tomato juice and 2 cups of chicken stock. Bring to a boil over high heat, reduce the heat to low and simmer, covered, for 1 1/2 hours, stirring occasionally, adding the remaining chicken stock if necessary. Add the beans and continue cooking for 10 to 15 minutes to heat thoroughly. Serve with corn bread, tortillas, diced onions, grated cheese, sour cream, chopped fresh coriander, or anything else you like with your chili.

NOTE: Try and get the ingredients listed. Don’t use regular chili powder. If you can’t find pasilla (you can mail order it at http://www.mexgrocer.com/9674.html), substitute ancho (usually available in super markets). This chili has a nice "earthy" taste with a hint of smokiness imparted by the chipotle chilies in adobo sauce. The "heat" also comes from the chipotle chiles, so add less or more to taste.

Ground beef or pork can be substituted for the turkey.