Recipe:2 pounds ground beef chuck
1 (28 ounce) cans crushed tomatoes
2 (6 ounce) cans tomato sauce
1 regular size can of diced tomatoes with green chilis
1 large yellow onion, chopped
1/2 jar Pace Picante sauce
1 cup beer (I used a lager)
1 tbsp chili powder
1 tablespoon Worcestershire sauce
1 tablespoon garlic powder
1 tablespoon dried oregano
2 teaspoons ground cumin
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
1 (10.5 ounce) bag corn chips such as Fritos®
1 (8 ounce) package shredded Cheddar cheese
Directions1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and cook until evenly browned. Drain off excess grease.
2. Add the onion, Pace Picante sauce, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
3. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
I served the chili with Frito's, cheese, tomatoes (green and red from Farmer's Market), lettuce, onions and light sour cream. I put avocado in mine and it was really good!