2 medium onions, diced
1 red bell pepper, seeded and diced
2 jalapeno chiles, seeded and diced
1 habanero chile, seeded and diced
1lb ground beef (Angus chuck is pretty nice)
1lb Angus stew beef, choice beef tips, or tenderloin tails (optional but wonderful)
1 beer of choice
2 cans red kidney beans or "chili beans"
1 can Ro-Tel tomatoes with peppers
Chili powder, cumin, cayenne pepper, and hot sauce to taste
Shredded cheddar cheese for serving, if desired
Marinate the beef tips in beer or red wine, balsamic or red wine vinegar, oil, and seasonings for 1-2 hours, if using. Cook the onions in a little oil, 4-5 minutes on medium heat, until translucent, and add the chiles. Stir an additional 2-3 minutes, then add the ground beef. Raise the heat to medium-high and cook 5-10 minutes, until the meat has browned completely. Add half a bottle of beer (drink the other half). Allow the liquid to cook out while you drain the beef tips, if using. Pat them dry, and add to the chili. Season with chili powder, cumin, and a touch of cayenne, remembering that the final product may be seasoned again, and the longer the chili cooks, the spicier it will become. Cook another ten minutes, until the surfaces of the beef tips have browned. Add the canned tomatoes and beans, stirring, and reduce the heat to low. Allow chili to simmer 20 minutes and re-season if necessary.
Serve with tortilla chips or saltines, smothered in cheddar cheese, if that is your preference.
Note: this recipe is not very good without the meat. Meat is precious.
