- 2.5 lbs - Ground Beef
- 1 cup - Chopped yellow onions
- 28 oz. can - Crushed tomatoes
- 2 28oz. cans - Chili beans
- 1/4 cup - Water
- 6 oz. - Beer (Boch or Amber)
- 1 Tbs. - Worchestshire sauce
- 2 Tbs. - Cider vinegar
- 1/4 cup - Chili powder
- 2 Tbs. - Chili seasonings
- 2 Tbs. - Paprika
- 1 1/2 Tsp. - Cumin
- 3/4 tsp. - Black pepper
- 3/4 tsp. - Garlic powder
- 1/2 tsp. - Dry Mustard
- 1/2 tsp. - Oregano
- 1/2 tsp. - Salt
- 1/2 tsp. - Sugar
- 1/4 tsp. - Thyme
- 1/4 tsp. - Cayenne Pepper
Servings 11-12 10 oz. per person
Heat stock pot on medium/high setting. Break apart ground beef and add to the skillet with beer, worchestshire and vinegar. Cook 3 minute and stir in chopped onion. Cook until beef is no longer pink. Stir in the dry ingredients and mix well. Add tomatoes and beans and continue to simmer for 30 minutes on medium/low heat. It is IMPORTANT the temperature reaches 165 degrees before serving. Serve hot with grated cheese, jalepenos, and crackers.
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