Cooking With Grandma Judy

Ingredients

• 2 pounds ground chuck
• 1 medium onion, chopped
• 3 to 4 garlic cloves, minced
• 2 tablespoon chili powder
• 2 teaspoon ground cumin
• 1 to 2 teaspoon ground red pepper
• 1 teaspoon paprika
• 1 (6-ounce) can tomato paste
• 1 (14.5 ounce) can beef broth
• 1 (12 ounce) bottle dark beer
• 3 (8 ounce) cans tomato sauce
• 2 (15 ounce) cans pinto beans, drained and rinsed
• 1 (4.5 ounce) can chopped green chiles, undrained
• 1 tablespoon Worcestershire sauce

Directions

Cook first 3 ingredients in a 5 to 6 quart pan over medium heat, stirring occasionally, 8 to 10 minutes or until meat crumbles and is no longer pink.

Drain well, and return to pan. Add chili powder, cumin, ground red pepper, and paprika. Cook 1 minute.

Add tomato paste, and cook 1 minute.

Add remaining ingredients. Bring to a boil. Cover, reduce heat to low, and simmer 2 hours.

Serve with cornbread.

NOTE: This recipe appeared in Southern Living Magazine.