Categories: Chili, Ground Beef, Main Dish

Ingredients

• 1/2 cup chopped onion
• 2 garlic cloves , minced
• 1 1/2 tablespoons vegetable oil
• 1 1/2 lbs ground round
• 1 (15 1/2 ounce) can pinto beans , drained and rinsed
• 1 (14 1/2 ounce) can diced tomatoes
• 1 teaspoon salt
• 2 teaspoons dried Mexican oregano
• 1 1/4 cups beer
• 1 1/2 ounces jack daniel whiskey
• 2 tablespoons chili powder (recommended Pendery's Dallas Dynomite)
• 1 teaspoon fresh ground black pepper
• 2 teaspoons sugar
• 1 tablespoon masa harina flour (dissolved in 1/4 cup warm water)
• tortilla chips
• 1 red onion , chopped
• 1 cup grated sharp cheddar cheese

Directions

1. In a big skillet or Dutch oven, saute/stir the onion and garlic in hot oil until soft, over med-high heat.

2. Add in the meat and cook until browned, stirring to keep it broken up; drain any excess fat .

3. Add in beans, tomatoes, salt, oregano, beer, whiskey, chili powder, pepper, and sugar; bring to a simmer.

4. Cook, uncovered, for 30 minutes, stirring often.

5. Stir in masa harina mixture; cook 7-10 minutes.

6. Serve on a bed of tortilla chips, sprinkled with the onion and cheddar cheese.

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