House Chili

Yields approximately 1 large Crock-Pot

** Must be made the day before**

INGREDIENTS

3pounds ground beef (you can use ground turkey)

1 (28-ounce) can diced tomatoes

1 (28-ounce) can crushed tomatoes

2 large onions, diced

2 green peppers, diced

2 red peppers, diced

1 bottle strong IPA (I prefer Victory Hop Devil) **very important

3 tablespoons salt (more to taste if necessary)

2 tablespoons black pepper

3 tablespoons ground cumin **very important

3 tablespoons chili powder

2 tablespoons ground cayenne pepper

3 tablespoons smoked paprika (regular paprika is OK, but smoked is much better)

3 tablespoons granulated garlic

INSTRUCTIONS

Throw everything in a Crock-Pot and set for high for 4to 6hours. Refrigerate overnight; there should be a film of fat on top of the chili the next day when you take it out of the fridge. Remove half the fat. (It will melt back in and give a ton of flavor if you leave some.) We usually simmer an additional hour before serving and adjust seasoning if necessary. It’s better to add additional salt the second day after everything sets up.