Bj's Restaurant & Brewhouse Chili by Todd Wilbur

• 1 lb ground beef
• 1 lb ground pork
• 2 cups diced onions (1 medium onion)
• 2 tablespoons chili powder
• 1 tablespoon salt
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon ground black pepper
• 12 teaspoon cayenne
• 2 cups water
• 12 cup all-purpose flour
• 2 (15 ounce) cans pinto beans (with liquid)
• 1 (15 ounce) can crushed tomatoes
• 1 (12 ounce) bottle light beer (use Bass Pale Ale)
• 1 cup cheddar cheese, shredded
• 1 cup monterey jack cheese, shredded
• 12 cup sour cream
• 12 cup green onion, chopped

1. Brown ground meats in a large saucepan over medium heat.
2. Drain off excess fat.
3. Add onion, chili powder, salt, garlic powder, thyme, black pepper, cayenne, and spices, and saute for an additional 5 minutes.
4. Combine flour with water and add mixture to pan.
5. Add remaining ingredients, bring chili to a simmer, and then let it simmer uncovered for 1 1/2 hours, stirring occasionally.
6. Serve 1 1/4 cups of chili in a bowl or in a carved-out round of sourdough bread.
7. Mix shredded cheeses and then top chili with 1/4 cup of the cheese blend, a tablespoon of sour cream and a tablespoon of chopped green onions on top.

ground beef, ground pork, onions, chili powder, salt, garlic, thyme, ground black pepper, cayenne, water, flour, pinto beans, tomatoes, cheddar cheese, cheese, sour cream, green onion

Taken from www.food.com/recipe/bjs-restaurant-brewhouse-chili-by-todd-wilbur-370730 (may not work)