Chili



1 LB Ground Turkey or Beef
2 TBS of minced garlic
1 LRG Sweet Onion sliced
1 28oz can of stewed tomatoes
1 6oz tomato puree or paste
27oz can El Pato tomato Sauce "Mexican Hot Style"
2 15oz cans of blk beans
1 15oz red kidney beans
1 15ox can light red kidney beans
2 15oz cans Garbanzo beans
1 can pinto beans
2 can white beans "frijoles"
1 1/2 cups sliced jalapenos
2 16oz bottles India Pale Ale (Craft brew)
3 TBS of Chili Powder
1 TBS of cumin
1 TBS of Paprika
1 TBS of cayenne powder
1 TBS Blk Pepper
1/2 TBS of Salt (salt to taste)
1 TBS of garlic powder
1/4 cup brown sugar

To start the chili cook the meat in a pan on the stove with the garlic until the meat is browned.  While the meat is cooking rinse the beans in a strainer and add them to a large pot. Once the meat is cooked toss it in the pot and add the sliced onion, tomato puree, El Pato, jalapenos, and both of the beers with the burner on low.  When the liquid is heated and starting to slowly roll, add in the spices one at a time stirring in between each to ensure the ingredients blend well into the mix. After all of the ingredients have been added to the pot, cover it and bring the chili to a medium boil. This will start breaking down the onion and ensure the other ingredients start to meld together.  Reduce the heat to low and let the chili cook for at least 3 to 4 hours at a minimum to allow it to thicken and impart awesomeness to the mix.  Taste occasionally and season to taste.