Flaming Trophy Chili

• 4 lbs. ground beef
• 1 T oil
• 1 1/2 medium onions, diced
• 4 cloves garlic, minced
• 1 8oz. tomato sauce
• 1 1/4 t cumin
• 1 t cayenne pepper
• 1 1/2 t paprika
• 1/2 t coriander, crushed
• 1/2 cup chili powder
• 1/2 t caraway
• 3/4/ T oregano
• 1/2 T sugar
• 1 T Worcestershire sauce
• 2 bottles of beer
• 2 beef bouillon cubes
• 2 cans black beans
• Salt & pepper to taste
• 1 tablespoon masa harina
• 1/2 cup saltine crackers, crushed

1. Brown meat in oil. Add onions & garlic; cook until onions are tender. Add 2 cups water, beer, beans and all spices. Cook for 2 hours on simmer. Float a jalapeno pepper to top (this is optional and I never do it)
2. Make a paste of masa harina and water; add to chili to thicken. Add crackers to thicken more. (Crackers will help "mellow" the taste.) Cook 15 minutes longer.
3. Optional: Pour into serving bowls, float 100 proof tequila on top and light. Serve flaming.

ground beef, t oil, onions, garlic, tomato sauce, ubc, cayenne pepper, paprika, coriander, chili powder, caraway, t, t sugar, worcestershire sauce, bottles, black beans, salt, masa harina, saltine crackers

Taken from www.epicurious.com/recipes/member/views/flaming-trophy-chili-52802961 (may not work)