Recipe
1 to 1 1/2 lbs ground pork
1 tbsp chili powder
1 tbsp ground cumin
4 shakes hot sauce
1/2 onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped
1/2 bottle of beer
1 can (14 oz) crushed tomatoes
1 jalapeno, chopped
1 rib celery, chopped (optional)
chopped cilantro (optional)
grated cheese (optional)
salt & pepper
Heat a pot high and brown the meat, seasoning with the chili, cumin, and hot sauce (and salt & pepper, if you want to do that here). Then add the onion, pepper(s), garlic, celery, etc., and cook 3-5 minutes. Pour in the beer and scrape up the bottom of the pot, then add your tomatoes (and cilantro). Bring to a boil, add salt and pepper if you haven't already, and serve (with cheese).
Notes
I made this with a few differences from dear Rachael's prescription. First, only in typing this up now did I realize that I used teaspoons of seasoning, not tablespoons. Rookie mistake, but it didn't really taste under-seasoned... I also used veal instead of pork as a special birthday treat/because Key Foods didn't have ground pork. She also recommends half each of a red and green bell pepper. I think not. I used a whole red one. If you're simplifying your purchases too, maybe go with green so it stands out more from the tomato? No big deal, though. She also didn't include the jalapeno; I added that in, and ignored the celery and cilantro. Also, Rachael doesn't address over-sensitive smoke detectors, but I preemptively deactivated mine. Hmm, think that's about it. Turned out pretty good!
