Fred Winston's ChiliSpices:
2 Tbl ground Ancho Chili’s or chili powder
1 Tbl paprika
1 tsp Greek oregano
1 tsp ground cumin
1/8 tsp hot pepper (optional)
1 large onion chopped
1 green pepper chopped
3 cloves garlic smashed and minced
1 stalk celery chopped (optional)
1or2 Jalapeno peppers chopped (optional/will make dish very hot)
1 Tbl Worcester sauce
1 dash hot sauce
2 cans beer (Winter lager or Oktoberfest)
1 large can (28oz) chopped tomatoes (drained)
4oz beef stock
1/4 cup peanut oil
2 cans beans (red or black) Kunner's brand - SW style, or your choice.
2 lbs ground chuck, round, turkey, or meat of your choice. (Seasoned over night with Chef Paul Prudhomme’s Poultry Magic)
Blend spice mixture and set aside. Preheat Dutch oven and add oil.
Add chopped vegetables and saute over high heat adding garlic last so that it will not burn, about ten minutes.
Sprinkle spice mixture on top of vegetables and stir in until it appears to be pasty. Deglaze with about half a can/bottle of beer so that the mixture won’t stick. Add more beer if necessary.
Add tomatoes. Then add the Worcester sauce, hot sauce, and beef stock.
Stir, bring to a boil, reduce heat and cover.
In another pan, brown the seasoned meat in small batches. Drain and add to chili mixture in the Dutch oven.
When all the meat is added, stir, add the beans, the remaining beer (reserving the other can for later if needed), stir again, cover and reduce heat to a simmer. Cook covered for one hour stirring occasionally. Open the cover a bit, stir, and add more beer if it needs more liquid, and simmer for another hour or hour and a half. You may serve it at that time, but it is recommended that you let it cool and refrigerate overnight.