Prize-Winning Spicy Chili

1. 1

   Combine meat in a large Dutch oven; cook over medium heat, stirring frequently, until meat is browned. Remove meat with a slotted spoon, reserving drippings in Dutch oven. Set meat aside.

2. 2

   Saute green pepper, 1 1/2 cups chopped onion, and garlic in drippings in Dutch oven 10 minutes or until tender. Drain off drippings.

3. 3

   Add meat, jalapeno pepper, chili powder, salt, cumin, cocoa, pepper, and bay leaves to Dutch oven; stir until blended. Add beef broth, tomatoes, and tomato paste, stirring well; bring to a boil. Reduce heat; simmer, uncovered, 25 minutes or until mixture begins to thicken, stirring occasionally.

4. 4

   Add kidney beans to mixture; simmer, uncovered, an additional 15 minutes. Remove from heat, and cool to room temperature; discard bay leaves. Cover and refrigerate overnight to allow flavors to blend.

5. 5

   Place chili over medium heat; cook, uncovered until thoroughly heated, stirring occasionally. Stir in beer, and heat thoroughly.

6. 6

   Ladle chili into individual serving bowls. Garnish each serving with a dollop of sour cream; sprinkle with zucchini and green onion. Serve immediately.

* Per serving · 4 servings · Values may vary.