Cook-Off Chili

Our Favorite when the fall first peeks out!

• Ready In: 1 hr 25 mins
• Serves: 8
• Yields: 1 1/2 cups

Ingredients

• 2  lbs ground beef
• 1⁄2 teaspoon chili powder
• 1⁄4 teaspoon cumin
• 2  large onions, chopped
• 4  garlic cloves, minced
• 1  jalapeno pepper, seeded and chopped
• 2  tablespoons  vegetable oil
• 2 (15 ounce) cans tomato sauce
• 1 (15 1/2ounce) can  mexican-style chili beans, undrained
• 1 1⁄2 cups water
• 1 (6 ounce) can tomato paste
• 1⁄2 cup green chili salsa or 1⁄2 cup  jalapeno salsa
• 4  tablespoons chili powder
• 1 (16 ounce) can pinto beans, drained
• 1 (12 ounce) can beer
• 1 (2 1/4ounce) can sliced ripe olives, drained
• 1⁄2 teaspoon ground cumin
•  grated cheddar cheese
•  Fritos corn chips

Directions

1. Cook ground beef, ½ teaspoon chili powder, and ¼ teaspoon cumin in a Dutch oven until meat is browned, stirring to crumble meat. Drain and set aside.
2. Saute chopped onion, garlic, and jalapeno pepper in oil until tender.
3. Add ground beef mixture.
4. Stir in tomato sauce, chili beans, water, tomato paste, salsa, and 4 tablespoons chili powder.
5. Cover and simmer 20 minutes.
6. Add pinto beans and next 5 ingredients, stirring well.
7. Simmer 15 minutes or until ready to serve.
8. Serve chili with cheese, sour cream, sliced olives, and Fritos.