MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Samuel Adams Boston Lager Chilli
 Categories: Beef, Beans, Chilies, Vegetables, Beer
      Yield: 24 Servings

      4 lb Ground beef
           Salt & fresh ground pepper
      2 tb Oil
      1 lg Red bell pepper; diced
      1 lg Yellow bell pepper; diced
      1 lg Yellow onion; diced
      4 tb Chilli spice mix
      1 tb Paprika
      1 ts Cayenne
  1 1/2 ts Ground cumin
  1 1/2 ts Toasted ground coriander
      1 ts Dried thyme
     12 oz Samuel Adams Boston Lager
      1 c  Whole, peeled, canned
           - tomatoes; undrained
    1/2 c  Tomato paste
    3/4 c  Red kidney beans; drained
    1/2 c  Bottled chilli sauce
      1 ts Trappey's Red Devil sauce

MMMMM--------------------------GARNISH-------------------------------
      2 c  Cheddar cheese; shredded
      1 c  Sour cream
      1 c  Scallions; chopped, white &
           - light green only

  In a large, deep pot, brown the meat over medium heat, stirring
  until no pink remains. Lift from the pot with a slotted spoon, and
  set aside. Discard the fat in the pot.

  Add the oil and when hot, add the peppers, onion, chilli spice,
  paprika, cayenne, cumin, coriander, and thyme. Cook, stirring, for
  4 to 5 minutes or until the spices are fragrant and the onions and
  peppers begin to soften.

  Add the Samuel Adams Boston Lager, tomatoes and their juices and
  tomato paste, and bring to a simmer. Return the meat to the pot,
  and add the kidney beans and chilli sauce. Stir in the hot pepper
  sauce, and season to taste with salt and pepper. Let the chilli
  simmer for 45 minutes to an hour until thoroughly cooked and the
  flavors come together. Stir several times during cooking, and
  adjust the heat to maintain the simmer.

  Serve the chilli in bowls, with shredded cheese, sour cream, and
  scallions for garnish.

  Recipe FROM: http://allrecipes.com

  Uncle Dirty Dave's Archives

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