High Altitude Chili

I spent this long weekend at a charming condo with charming friends at charming Huntington Lake.  I was assigned dinner duty one night, and I decided that what we really needed after a long day of high altitude frolicking was a pot of ridiculously decadent chili.  I don't exactly have a recipe for this chili - I just add a bit of this and a bit of that until it tastes right.  But here, approximately, is how you make my indulgent chili:

Ingredients:

Six slices bacon

1 1/2 pounds sirloin steak, cubed

1 bottle beer

Three cans crushed tomatoes

Four cans beans

Two large onions, chopped

Four cloves garlic, minced

Chili powder

Cumin

Salt 

Pepper

In your chili pot, cook the bacon over medium high heat until crispy.  Remove and reserve bacon.  Sprinkle sirloin with about 1 tablespoon chili powder, 1 teaspoon cumin, salt and pepper, then sear it in the bacon grease.  Remove and reserve sirloin.  Pour about 1/2 the beer into the pot and add chopped onions.  Cook the onions, stirring occasionally, until translucent.  Stir in crushed tomatoes, minced garlic, and the rest of the beer.  Stir in sirloin and crumbled bacon.  Add chili powder, cumin, salt and pepper to taste, then let simmer over low heat for at least one hour.  About 10 minutes prior to serving, stir in beans.

Practice tips:

-The longer you let this chili simmer, the better it will taste.

-You can use any type of beans you like.  I prefer red and white kidney beans.

-Rinsing and straining the beans prior to adding them to the chili will help reduce gas.  The gassiness we experience after eating beans is caused by nitrogen nodules that cling to the outside of the bean, so washing those nodules away helps reduce discomfort (and embarrassment!).

-You can try using any type of beer you like - I traditionally use Sam Adams. 

-For an extra hearty meal, you can serve this chili over egg noodles and top with shredded cheddar.