Jane's Chili

1. Discard all but large chili seasoning packet from the Carroll and Shelby sack. In a large pot, saute beef over high heat with salt and pepper,breaking it up as it cooks,but still leaving it in fairly large pieces, until browned. Add peppers, onions and garlic and saute until the vegetables have softened. Add garlic and saute a minute longer. Add all seasonings and saute a minute or so. Add beer and reduce slightly. Break-up tomatoes with your fingers, then add with their juice to the pan with the broth, and the tomatoe paste. Bring to a slow simmer and cook for 30 minutes. Adjust seasoning, add drained beans and simmer 15 minutes more. Best made ahead so that the flavor can develope, but can be eaten immediately.

2. Accompany with “Cumin Crema”, a mixture of sour cream, cumin and lime juice . Mix and add S&P to taste. And “Avocado Relish” (4 Haas avocados, peeled, pitted and chopped; 1/2 cup red onion, minced;1/2 cup chopped cilantro leaves; 2 serrano chiles, minced with seeds; 2 limes, juiced. Mix and S&P to taste.

Or serve with sour cream, grated cheddar or Jack cheese, minced onion and fresh cilantro leaves.