Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 1/4 pounds ground beef (95% lean)
• 3 tablespoons cayenne pepper powder (or dark chili powder)
• 1 1/2 tablespoon grill seasoning (BBQ’n Fools Montreal BBQ Rub or Bad Byron’s Butt Rub)
• 1 tablespoon ground cumin
• 2 tablespoons Worcestershire sauce
• 2 tablespoons hot sauce (try Tapaitio Hot Sauce, Dave’s Hurtin’ Habanero Hot Sauce, Mad Cat Hot Sauce or Idiot Boyz Habanero Hot Sauce depending on your heat preference)
• 3/4 large onion, chopped
• 1 bell green pepper, diced
• 1/2 small can chipotle chilies in adobo, chopped
• 1 can red kidney beans, drained
• 3/4 bottle dark beer
• 1 can (14 oz) tomato sauce

Directions:

1. Heat a pot over medium to medium-high heat. Add the olive oil and ground beef. Season the meat with the chili powder, grill seasoning, cumin, Worcestershire and hot sauce. Be sure to break up the meat into small crumbles with the back of the spoon. Brown meat for 5 minutes.
2. Add onion and bell peppers and cook for 5 minutes. Add the chipotle chilies and kidney beans. Cook for 5 more minutes.
3. Add the beer and deglaze the pan, scraping up the drippings and cooking off the alcohol. Add the tomato sauce and bring chili to a bubble. Let the chili simmer for 10 minutes.
4. Remove from heat and serve with your choice of toppings. I recommend diced onions, sour cream, grated cheddar, and definitely some corn chips.
5. Serves 4 large portions, cook time: 30 minutes

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