Horseheads Brewing, Inc.

Hot-Jala-Heim Chili

1/2 growler Hot-Jala-Heim Beer (32 oz.)		1/4 cup extra virgin olive oil
2 lbs ground beef (or pork or turkey)		2 Tbsp minced garlic
1 large onion, diced		1 tsp salt
1 large green pepper, cut into chunks		1 Tbsp chili powder
1 package sliced fresh mushrooms (8 oz.)		1 tsp ground cumin
2 stalks celery, sliced		1/4 tsp pepper
1 can diced tomatoes (15 oz.)		sour cream
2 cans chili or red kidney beans		fresh sliced jalapeno peppers

In large stock pot or Dutch Oven, over med-high heat, caramelize onions in olive oil. Add celery, stir well, and cook 2 min's. Add green peppers, mushrooms, tomatoes, Hot-Jala-Heim Beer, garlic, salt, pepper, chili powder, and cumin. Bring to a boil then reduce heat to low. Meanwhile, cook beef in a skillet over medium heat, stirring to break up large chunks until no pink remains. Drain and add to stock pot with Hot-Jala-Heim mixture. Simmer until vegetables are tender, approx. 30 min's. (During this time a cold glass of Hot-Jala-Heim and a few chips are just reward for the tired chef) Drain beans and add to Chili with jalapeno pepper slices, warm through. Serve in a large bowl with a dollop of sour cream. Serves as many or as few people as you desire and who cares about the calorie content.