George loves chili that is thick, heavy, and spicy.

I found this recipe in an old Southern Living and made it last night. It was a home run for him. For me, it was too thick and spicy to just eat. I ate mine with tortilla chips more like a dip or nachos.

  • 2 pounds ground chuck
  • 1 medium onion, chopped
  • 3-4 cloves of garlic, minced
  • 2 cans of pinto beans, rinsed and drained
  • 3 8 oz. cans of tomato sauce
  • 1 12 oz. bottle dark beer
  • 1 14 1/2 oz. can of beef broth
  • 1 6 oz. can tomato paste
  • 1 4.5 oz. can diced green chilis
  • 2 T. chili powder
  • 1 T. Worcestershire sauce
  • 2 t. ground cumin
  • 1 – 2 t. ground red pepper
  • 1 t. paprika
  • 1 t. hot sauce

Saute first 3 items together in a heavy Dutch oven, add the remaining ingredients. Bring to a boil, lower to a simmer, and cook for several hours on low.

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