MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Samuel Adams Boston Lager Chilli
Categories: Beef, Beans, Chilies, Vegetables, Beer
Yield: 24 servings

4 lb Ground beef
Salt & fresh ground pepper
2 tb Oil
1 lg Red bell pepper; diced
1 lg Yellow bell pepper; diced
1 lg Yellow onion; diced
4 tb Chilli spice mix
1 tb Paprika
1 ts Cayenne
1 1/2 ts Ground cumin
1 1/2 ts Toasted ground coriander
1 ts Dried thyme
12 oz Samuel Adams Boston Lager
1 c Whole, peeled, canned
- tomatoes; undrained
1/2 c Tomato paste
3/4 c Drained red kidney beans
1/2 c Bottled chilli sauce
1 ts Trappey's Red Devil sauce

MMMMM--------------------------GARNISH-------------------------------
2 c Shredded cheddar cheese
1 c Sour cream
1 c Chopped scallions; white &
- light green only

In a large, deep pot, brown the meat over medium heat,
stirring until no pink remains. Lift from the pot with
a slotted spoon, and set aside. Discard the fat in the
pot.

Add the oil and when hot, add the peppers, onion, chilli
spice, paprika, cayenne, cumin, coriander and thyme.
Cook, stirring, for 4 to 5 minutes or until the spices
are fragrant and the onions and peppers begin to soften.

Add the Samuel Adams Boston Lager, tomatoes and their
juices and tomato paste, and bring to a simmer. Return
the meat to the pot, and add the kidney beans and chilli
sauce. Stir in the hot pepper sauce, and season to taste
with salt and pepper. Let the chilli simmer for 45
minutes to an hour until thoroughly cooked and the
flavors come together. Stir several times during
cooking, and adjust the heat to maintain the simmer.

Serve the chilli in bowls, with shredded cheese, sour
cream and scallions for garnish.

Serves: 8

RECIPE FROM: http://allrecipes.com

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