2 Pounds Coarse Ground Beef, 80/20 or Chuck Also Called Chili Grind
Vegetable Oil, As Needed
2 Cups Yellow Onions, Chopped
2 Tablespoons Garlic, Minced
3 Tablespoons Chili Powder
2 Tablespoons Ground Cumin
1 Tablespoon Smoked Paprika
1 Tablespoons Oregano
2 Teaspoons Salt
2 Teaspoons Black Pepper
2 Bay Leaves
1 (28 Ounce) Can Crushed Tomatoes
3 Tablespoons Tomato Paste
1 Heaping Tablespoon Better than Bouillon-Beef Flavor
1 (12-Ounce) Bottles Amber Ale Beer
1 Cup Water
2 Tablespoons Masa
Cheddar Cheese, Shredded
Red Onions, Chopped
In a 6-quart saucepan, over medium-high heat, brown the beef crumbling as it browns, in batches so as not to crowd the pan. Remove the browned meat to a paper towel lined plate.
Remove all but 1/4 cup of the fat in the pan, if there's not 1/4 cup fat, add vegetable oil, as needed. Add the onion and cook, on medium, stirring occasionally, until browned and soft, about 10-12 minutes.
Stir in garlic, chili powder, cumin, smoked paprika and oregano and cook, stirring constantly so as not to burn the spices, until the spices are fragrant, about 1-2 minutes.
Return the browned beef to the saucepan and add the salt, pepper, bay leaves, crushed tomatoes, tomato paste, Better than Bouillon, 3/4 cup of the amber ale beer and 1/3 a cup of water and simmer 20 minutes.
Add the remaining 3/4 cup of beer, another 2/3 cup of water, and masa and simmer 30-40 minutes, stirring occasionally, until chili is thick.
recipe from: https://www.gonnawantseconds.com