Directions

1. In a Med. Stock Pot, brown the beef. Once browned, drain and add half your chili powder and reduce heat to low for approx. 5 minutes stirring frequently.


2. Meanwhile, heat the olive oil in a separate skillet until fragrant. Once ready, combine garlic, onions, and peppers. Cook until the peppers are tender. Take from heat.


3. In your stock pot, combine beef and vegetables over medium heat. In two minutes or so (once the scent of the seasoned beef and veggies begins to hit the next room or so) add the tomatoes. Raise the heat a notch and stir frequently until boiling.


4. Pour in your beer. Get the neck as close to the chili as possible to minimize the release of the CO2. Bring a rolling boil, raising the heat if necessary, and continue to stir. We're boiling off some of the unnecessary moisture here, so give it about five to ten minutes.


5. Add the remaining chili powder, cumin, and cayenne pepper, salt, and black pepper. Continue stirring.


6. Finally, add your citrus and beans. Make sure to squeeze the lime and toss it in. Stir in the orange rind and reduce heat to simmer. Put the top on your stock and leave simmering for at least 15 minutes.


7. Begin your final tasting and you're ready to serve. An hour of simmering only makes it better, and a few more than that makes it incredible, but this is entirely to your taste. Make sure not to leave the lime/orange rind in your chili more than two hours, and prepare to season again around the fifth hour if you're going for a marathon chili.