This is a great recipe for the winter. Chili is a staple in my house, so I thought I would share.
A case of beer (I like to use Corona).
4 pounds lean ground beef
2 eight-ounce or 1 fifteen-ounce can tomato sauce--(NOT tomato paste). Whole or chopped tomatoes will do if you can't find tomato sauce)
1 packet Wick Fowler Chili Mix (I prefer False Alarm, which is mild, but if you want your chili spicy, use 2 alarm or 3 alarm. Keep in mind 2 and 3 are VERY hot and may be too spicy for kids).
In a large skillet, cook the meat until it is grey in color. Then, dump the meat into a large pot with the tomato sauce. Rinse the tomato sauce cans with beer and pour it into the pot.
Spread the meat evenly over the bottom of the pot. Add enough water so that the meat is covered by 1/2 inch.
Add Wick Fowler's Chili Mix
Heat all ingredients to a mild boil, turn the flame down IMMEDIATELY and simmer for at least one hour and 15 minutes, stirring occasionally to prevent sticking.
Skim off excess grease as it rises to the top.
Serve with beer and thick french or sourdough bread.