Whatever Chili

Brown ground meats in large heavy pot, about 5 minutes. Add any cubed meats and garlic and saute about 5 minutes. Add beer and broth (enough to fully cover meat, add water or more broth if you have to) bring to a boil. Add cumin, chili powder, oregano, salt and cayenne pepper. Reduce heat, cover, simmer 10 minutes. Add tomato paste and sugar and simmer 5 minutes. Add tomatoes, onions and peppers and simmer until vegetables are tender, about 30 to 45 minutes. Add beans and cilantro.

Add enough beef broth to desired consistency. Add a dash or two of Tabasco Sauce and add chipotle peppers with adobe sauce. I usually dice about 3 or 4 of the peppers and then spoon most of the adobe sauce out of the can to add to the chili. It depends on how spicy you want it.(Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated.) Bring chili to a simmer. Ladle hot chili into bowls; top with a dab of sour cream, grated cheese and serve.