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Message: <blockquote data-quote="Gregor" data-source="post: 1196259" data-attributes="member: 11751">Thought I would toss in my recipe:Ingredients1 package of lean ground beef (turkey or chicken works fine as well) or if you have leftover cooked chicken, turkey or steak you can throw that in as well.  Sausage works like a charm as well.2 cans of red kidney beans (I use Unico)1 Onion (chopped)1/2 Green Pepper2-3 Jalepeno Peppers (diced - do not use the seeds if you want a milder chilli)4-6 cloves of Garlic (chopped or pressed)1 cup of frozen corn1 bottle of dark ale or stout (Bass & Co. works nice, as does Double Diamond, Boddingtons or Guinness)1 can of tomato paste (they are generally tiny cans)salt and pepper to tastechilli powder to tastecumin (if you want a middle eastern flair to it - I do <img src="https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f600.png" class="smilie smilie--emoji" loading="lazy" width="64" height="64" alt=":D" title="Big grin    :D"  data-smilie="8"data-shortname=":D" /> )ProcedureGenerally I like to heat up some olive oil in a deep pan at a medium-low heat, then tossing in the chopped garlic, onions, jalepeno and green pepper (note - chop up the green pepper finely, it helps cook it faster).  You want to wait until the onions get slightly translucent(sp?), the green peppers have a nice "slick" look to them and you do NOT want your garlic to brown.  By now your kitchen should smell amazing, your onions are nice and see through, the oil is infused with the flavours and now its time to toss in the meat!  You should break up the mound of ground beef and drop it into the pan (and increase the heat to medium-high....be careful not to spray oil around, we want to avoid a grease fire.  Now, the beef should brown fairly quickly, and you should be stirring frequently, breaking up the beef and integrating the onion, garlic, peppers and meat.  As the meat is browning, put in your salt, pepper, chilli powder (remember...to taste, we dont want to overpower the dish) and the cumin (just a pinch, this stuff is potent).  Now, when the meat looks brown, toss in the frozen corn and the beans.  The corn / beans just needs to heat up really, so its basically going to take care of itself.  Now put in the tomato paste (scoop it out of the can with a spoon.  Have some hot water running to fill up the can with, stir around with your spoon and pour into the pan - this gives you the paste you cant get with the spoon) and the beer comes next.  Not only does a dark ale deepen the flavour of the chilli as it cooks, but it helps to break up the tomato paste, integrate the ingredients and it gives a solid flavourful base which will be reduced to a chilli consistency when you simmer it.  Alright, that is basically it for a great chilli.  Just let the stuff simmer for 7-10 minutes or however long you like to get the consistency you enjoy.  Taste it and add seasoning as you see fit.  If it is not spicy enough, some tobasco sauce helps out nicely.  I generally use the Jalepeno sauce so my flavours stay consistent.cheers,</blockquote>

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