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Jim Kaczmarek's Chili

"This recipe will feed a crowd! Serve with grated cheese, sour cream, salsa, and chopped onion."

Ingredients :

• 3 pounds beef chuck
• 2 1/2 cups chopped onions
• 5 cloves garlic, minced
• 2 (14.5 ounce) cans stewed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 (12 fluid ounce) can or bottle beer
• 5 tablespoons chili powder
• 1 tablespoon dried oregano
• 1 tablespoon paprika
• 2 tablespoons ground cumin
• 1 tablespoon brown sugar
• 4 tablespoons beef bouillon granules
• 2 bay leaves
• 1 tablespoon salt
• 1 teaspoon ground black pepper
• 2 (15 ounce) cans pinto beans, drained

Instructions :

Prep : 5M	Cook : 12M	Ready in : 3H55M

• Place meat in freezer until slightly frozen. Cut into 1/4 to 1/2 inch cubes.
• In a large skillet over medium heat, brown meat until it turns gray. Stir in onions and garlic. Cook until onions are tender, about 5 to 10 minutes.
• Cut up canned tomatoes, reserving juice; combine in a 6 quart cooking pot with tomato sauce, beer, chili powder, oregano, paprika, cumin, brown sugar, beef base, bay leaves, salt, and pepper. Bring to a slow boil over high heat. Add meat mixture, and reduce heat to low. Simmer, uncovered, for 2 to 3 hours.
• Mix in pinto beans. Simmer for 1/2 hour longer. Taste, and adjust seasonings if desired.

Notes :

• Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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