Raymond's Spicy Chili

• 2 cups extra-sharp cheddar cheese, shredded
• 8 ounces low-fat sour cream
• 1 teaspoon bacon fat
• 4 garlic cloves, minced
• 1 12 lbs lean ground beef
• 1 (15 ounce) can diced tomatoes, undrained
• 1 (15 ounce) can fat-free refried beans
• 3 tablespoons Worcestershire sauce
• 2 tablespoons beef demi-glace
• 1 tablespoon granulated garlic
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 tablespoon fresh ground black pepper
• 1 tablespoon cayenne pepper
• 1 (2 ounce) envelope Lipton Onion Soup Mix
• 1 teaspoon Frank's red hot sauce
• 1 teaspoon mesquite liquid smoke
• 1 teaspoon oregano
• 12 teaspoon cocoa

1. Set aside the cheddar cheese and sour cream until serving time.
2. In a large dutch oven, lightly roast the minced garlic in the bacon fat, over medium heat.
3. Do not burn the garlic.
4. Add the ground beef to the roasted garlic in the dutch oven and cook over medium/high heat.
5. Make sure to fully cook the ground beef in this step.
6. When the ground beef is fully cooked, add the remaining ingredients and mix well.
7. Bring to a boil, then reduce heat and simmer for 15 minutes, stirring occasionally.
8. Top each serving with shredded cheddar cheese and sour cream.
9. Enjoy!

cheddar cheese, lowfat sour cream, bacon fat, garlic, lean ground beef, tomatoes, beans, worcestershire sauce, beef demiglace, garlic, ground cumin, chili powder, fresh ground black pepper, cayenne pepper, onion soup mix, s red, liquid smoke, oregano, cocoa

Taken from www.food.com/recipe/raymonds-spicy-chili-517922 (may not work)