1packagechili seasoning mix of your choiceI use 5 Alarm Chili Mix
2canschili beans16 oz, with chili sauce liquid, not drained
1 can kidney beans16 oz, drained and rinsed
2cans diced tomatoes14.5 oz, with liquid
1bottlebeerwhatever you prefer
salt and pepperto taste
dash sugaroptional - depends how sweet the canned tomatoes are. Many times a dash of sugar will help balance something savory.
In a large soup pot over medium-high heat, brown the ground chuck or cubed skirt steak in olive oil until no longer pink, but just barely cooked through. If there is excess grease in the pot, drain it off but leave back about 2 tbsp. Add onions and stir, coating onions with the remaining oil/drippings and cook until starting to turn translucent. The pan should be quite hot and ingredients sizzling. Add chili mix seasoning, cumin, and garlic. Stir quickly but be careful to not burn the bottom, just long enough to smell the bloom coming off the seasonings, then add the beer and scrape the bottom of the pan to bring up the fond (crusty bits).Add the chili beans with liquid, the drained kidney beans, and the tomatoes with liquid. Turn the heat down to low or medium-low and simmer 30 minutes. Taste for seasoning and if you used the skirt steak, test the texture - continue to simmer until the skirt steak is tender. Season to taste with salt and pepper, maybe a bit more cumin, and possibly a dash of sugar to help balance the salty savory components.