Game Day Chili

It's been really cold in Minneapolis, so I decided to make a big batch of Chili to warm us up. Plus, since it's football season, Dr. Sweetpea loved eating this with some tortilla chips while watching football. I think this is by far the best Chili that I've made at home so far. Definitely a keeper for us.

Game Day Chili

(Source: MyRecipes.com)

2 pounds ground chuck

1 medium onion, chopped

3 to 4 garlic cloves, minced

2 (15-ounce) cans pinto beans, rinsed and drained

3 (8-ounce) cans tomato sauce

1 (12-ounce) bottle dark beer (We used Sierra Nevada Pale Ale)

1 (14 1/2-ounce) can beef broth

1 (6-ounce) can tomato paste

1 (4.5-ounce) can chopped green chiles

2 tablespoons chili powder

1 tablespoon Worcestershire sauce

2 teaspoons ground cumin

1 to 2 teaspoons ground red pepper

1 teaspoon paprika

1 teaspoon hot sauce

Garnish: pickled jalapeño pepper slices

Cook first 3 ingredients in a Dutch oven over medium heat, stirring until meat crumbles and is no longer pink. Drain well. Combine meat mixture, beans, and next 11 ingredients in Dutch oven; bring to a boil. Reduce heat, and simmer 3 hours or until thickened. Garnish, if desired.