There are two reasons why I call this my Drunken Chili. One is that it has two cups of beer as an ingredient. The other is I think I was a bit tipsy when I first put it together.  Use a dark flavorful beer like Budweiser’s American Ale. This chili is a mash up of all the recipes I have tried over the years. It goes perfectly with my Ultimate Chili Cheese Fries recipe found here, so make tons and eat it for breakfast.

INGREDIENTS:

• 3 lbs ground chuck
• 1 yellow onion, chopped
• 2 cups beer
• 1/2 cup water
• salt
• fresh ground black pepper
• 2 tablespoons oil
• 8 oz tomato paste
• 1 tablespoon smoked paprika
• 4 tablespoons chili powder
• 2 tablespoons cumin
• 2 tablespoons beef bouillon powder (break cubes up if you can’t find powder)
• 1 teaspoons sugar
• 1 teaspoon coriander
• 1 tablespoon masa flour
• 2 tablespoons Tabasco
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Liquid Smoke
• 3 tablespoons prepared mole (any store bought version will do)

PREPARATION:

Heat oil in a large pot. Add beef and brown and season liberally with salt and pepper. Drain off most of the grease (can’t believe I just typed that). Add the onions and cook until tender. Mix the masa with a little bit of water to dissolve then add to the pot. Next add all other ingredients except the mole and bring to a boil then lower heat and simmer for 30 minutes. Remove from heat and mix in the mole. To really set this chili off, serve with extra sharp grated cheddar cheese and creme Mexicana sour cream.

Serves 10 – 12

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