Six-Pack Chili

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   1.

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   Drink a beer and read the directions.

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   2.

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   In a large Dutch oven brown the beef with 2 TBL chili powder.

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   Drain the fat, but don't go overboard cause there's lots of flavor in there.

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   Add two beers, the rest of the chili powder, oregano, cumin, paprika and get it to start to boil.

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   Simmer for an hour.

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   3.

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   Have a beer to reward yourself for all that hard work.

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    4.

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    Heat up a skillet and caramelize the onions.

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    During the last couple of minutes, add the garlic and saute.

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    Add onion and garlic to the chili along with chipotles, jalapeno, green chiles, red bell pepper, and tomatos.

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    Simmer another 1-2 hours.

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    5.

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    You'll want another beer here.

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    Make sure your friends have put on some kickin tunes.

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    6.

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    Add sugar and vinegar.

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    Whisk together equal parts of Masa Harina and cold water (I use about 1/3 cup each).

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    Bring to a boil and stir until it thickens.

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    Season to taste.

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    7.

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    Ladle into bowls, top with sour cream and salsa.

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    Serve hot sauce on the side.

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    8.

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    Open your final beer and enjoy the fruits of your labor.

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    Try not to get a swelled head from all the compliments.

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    The recipes for this contest, which were provided by contributors who may not be professional chefs, have not been tested in Food Network's kitchens.

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    Therefore, Food Network cannot attest to the accuracy of any of the recipes.

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