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Chili

5 c Beans, canned (drained)
6 c Tomatoes, stewed
2 lb Beef, cut into bite-sized pieces and browned (don't use ground beef)
2 Garlic cloves, chopped
3 md Jalapeno peppers, cut up
2 Green bell peppers, diced
2 md Onions, diced (or less)
Beer, flavorful (1 bottle)
2 tb Cumin
2 ts Paprika
1 ts Cayenne pepper


Sauté the meat and onions. You may do it in the same pan that you are going to put the chili in. The meat should be brown on the outside, but you don't have to cook it much at this time. Drain the fat from the beef.

Put everything in a big pot over low heat (a slow cooker is handy) and stir together. Wait half an hour to an hour and check the flavor of the soupy base. Adjust as you see fit. Perhaps add more beer, hot peppers, or spices. Repeat as necessary. Wait as long as you can, stirring occasionally. You may eat it when the beans and beef are soft. Serve with bread, fresh-baked biscuits or cornbread.

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