Roughneck Boilermaker Chili

• 1/2 cup chopped onion
• 2 garlic cloves, minced
• 1 1/2 tablespoons vegetable oil
• 1 1/2 lbs ground round
• 1 (15 1/2 ounce) can pinto beans, drained and rinsed
• 1 (14 1/2 ounce) can diced tomatoes
• 1 teaspoon salt
• 2 teaspoons dried Mexican oregano
• 1 1/4 cups beer
• 1 1/2 ounces jack daniel whiskey
• 2 tablespoons chili powder (recommended Pendery's Dallas Dynomite)
• 1 teaspoon fresh ground black pepper
• 2 teaspoons sugar
• 1 tablespoon masa harina flour (dissolved in 1/4 cup warm water)
• tortilla chips
• 1 red onion, chopped
• 1 cup grated sharp cheddar cheese

1. In a big skillet or Dutch oven, saute/stir the onion and garlic in hot oil until soft, over med-high heat.
2. Add in the meat and cook until browned, stirring to keep it broken up; drain any excess fat .
3. Add in beans, tomatoes, salt, oregano, beer, whiskey, chili powder, pepper, and sugar; bring to a simmer.
4. Cook, uncovered, for 30 minutes, stirring often.
5. Stir in masa harina mixture; cook 7-10 minutes.
6. Serve on a bed of tortilla chips, sprinkled with the onion and cheddar cheese.

onion, garlic, vegetable oil, ground round, pinto beans, tomatoes, salt, oregano, beer, daniel whiskey, chili powder, fresh ground black pepper, sugar, flour, tortilla chips, red onion, cheddar cheese

Taken from www.food.com/recipe/roughneck-boilermaker-chili-395656 (may not work)