• 1 1/2 lbs ground beef
• 2 medium onions
• 1 (28 oz) can diced tomatoes
• 1 cup beer
• 1 beef bouillon cube
• 1 shot tequila
• 2 (15 ounce) cans kidney beans
• 1/2 green pepper, diced
• 4 cloves of garlic, minced
• 2 teaspoons salt
• 2 teaspoons oregano
• 1 tablespoon chili powder
• 1 teaspoon coriander
• 1 teaspoon cumin
• 1 1/2 teaspoons crushed red pepper
• 1 bay leaf
• 3 tablespoons flour
• 1/2 cup cold water

Method

Combine the ground beef and onions in a heavy-bottomed pot or Dutch oven and cook until meat is brown. Drain off fat. Add remaining ingredients except for flour and 1/2 cup of water.

Stir chili to mix ingredients.  Bring to a boil.  Lower heat.  Keep chili simmering , covered, for 1 1/2 hours, stirring to prevent sticking and keep watch on liquid level. It should be fairly liquid.  When done mix the 3 tbsp of flour with the 1/2 cup of cold water. Pour into the chili mixing well until chili reaches the desired thickness. Remove bay leaf which can cut the inside of the mouth.

Serves: 6

Contributor: Robert Rohan

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