The Best Bowl of Chili I've Ever Had...

Instructions

Cook ground beef in large frying pan. While cooking, stir and chop beef with spatula to crumble. Continue cooking for about 7 minutes or until the meat is brown and cooked through. Add the onion, garlic, chili powder, salt, cumin, oregano, cayenne, and tabasco. Cook while stirring, until onion is translucent, about 5 minutes. Transfer to large pot. Add the Kidney beans (juice and all), canned tomatoes (juice and all), the tomato paste, jalapenos (yep, juice and all), splenda (or sugar), and beer. Stir well and bring to a boil. Lower the heat to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally. Top individual bowls of chili with a dollop of sour cream and a generous sprinkle of cheese.

• ground beef Notes: 1 1/2 lbs
• large chopped onion Notes: 1, yellow or white
• minced garlic cloves Notes: 4
• chili powder Notes: 2 tablespoons
• salt Notes: 1/2 teaspoon
• ground cumin Notes: 2 teaspoons
• dried oregano Notes: 1 teaspoon
• cayenne Notes: 1/4 teaspoon
• cans kidney beans Notes: 2, 15 1/2 ounce
• can diced tomatoes Notes: 1, 28 ounce
• can tomato paste Notes: 1, 6 ounce
• Tabasco sauce Notes: 1/2 teaspoon
• can chopped jalapenos Notes: 1, 4 ounce
• Splenda sugar substitute Notes: 1 teaspoon, or sugar
• dark beer Notes: 1 cup, Newcastle or ?
• shredded cheese Notes: 1 cup, cheddar or Mexican mix
• sour cream Notes: 1/2 cup