The Best Firehouse Chili

• 2 lbs ground beef or 2 lbs ground turkey
• 2 (28 ounce) cans crushed tomatoes, juice included
• 2 (28 ounce) cans dark red kidney beans (or 1 can red beans and 1 can of pinto beans)
• 1 (12 ounce) bottle pilsner beer (or of your choice)
• 4 -6 stalks green onions, chopped
• 4 fresh garlic cloves, minced
• 1 large red bell pepper, diced
• 2 jalapenos (stemmed, seeded, and minced) or 2 serrano peppers (stemmed, seeded, and minced)
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon paprika
• 1/4 teaspoon cayenne powder
• 1 1/2 tablespoons dried oregano
• 1 tablespoon adobo seasoning
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon salt (or to taste)
• 1/4 cup water (or stock to thin out adding more if necessary)

1. In a skillet, brown the ground meat, remove and drain well. In the same pan fry the onions, garlic, and peppers, until the onions are translucent and peppers begin to wilt.
2. In a large stew pot or Dutch oven, add meat and vegetables and stir over low heat.
3. Add spices and seasonings, stir.
4. Add crushed tomatoes.
5. Add kidney beans that have been drained and rinsed.
6. Add beer, stir.
7. Add water or stock (if needed) until desired consistency is reached.
8. Bring to a boil, reduce heat to low.
9. Simmer for approximately 1 1/2 - 2 hours, stirring every so often.
10. Serve over rice with a dollop of sour cream and shredded cheese.

ground beef, tomatoes, dark red kidney beans, stalks green onions, garlic, red bell pepper, jalapenos, chili powder, ground cumin, paprika, cayenne powder, oregano, fresh ground black pepper, salt, water

Taken from www.food.com/recipe/the-best-firehouse-chili-323760 (may not work)