This hearty chili is slow simmered with hot pepper and dark beer.
In large (8 qt) heavy duty pot, brown and drain meat. If the meat is lean you can skip draining. Set aside. Sauté onion and garlic until onion is clear. Add peppers, cook until tender. Return meat to pan. Add other ingredients (except toppings). Simmer on low heat for at least 4 hours – more is better. Add 1/4 to 1/2 cup of water as needed while chili is simmering. We regularly make the batch a day or two before we plan to eat it so flavor can mix.
To serve, set out toppings and allow guests to add their favorites to their bowls of chili (or keep it naked like the photo).
It is mild but to make it more mild cut habanero and jalapeno in 1/2 or double the batch and only add 1 of each. To make it more spicy double the habanero, jalapeno and cayenne pepper. My family likes the less spicy, more mild flavor. Also you may want to cut the sweet a bit, especially if you use fresh tomatoes. Some cook the beef and sausage separately to drain the beef, but keep the fat and spices from the mild or hot sausage. The beer we use is Guinness Dark Stout.
Keywords: chili, spicy, dark beer