There’s nothing better than a bowl of Hot Chili on a cold night. Here’s one of my faves recipes:

Ingredients

• 12 oz tomato paste
• 16 oz tomato sauce
• 3 24oz cans red kidney beans (drained)
• 6 Tablespoons garlic powder
• 3 Tablespoons onion powder
• 2 Tablespoons ground cumin
• 2 Tablespoons parsley
• 2 Teaspoons oregano
• 1/2 Teaspoon salt
• 1/2 Teaspoon ground black pepper
• 1 Tablespoon chipotle powder
• 1 Teaspoon habanero chile powder
• 1 medium onion, chopped
• 4 whole red habaneros (deveined, deseeded and chopped)
• 6 jalapeňnos (deveined, deseeded and chopped)
• 2 New Mexican chiles (deveined, deseeded and chopped)
• 2 pounds ground beef
• 6 oz beer (1/2 can)

Preparation

Sautée the onion in a small amount of olive oil in a large pot until translucent. Bring to a simmer the tomato paste, tomato sauce, kidney beans, garlic powder, onion powder, cumin, chili powder, parsley, oregano, salt and pepper, chipotle powder, habanero powder, habaneros, jalapeňos, and new mexican chiles. while this is simmering, brown the beef in a large skillet. Drain the meat, and season with salt and pepper. Add beef to sauce along with beer. Cook for 30 minutes. Serve with grated cheddar cheese and chopped onions.