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1
Preparation - Dice the yellow onions and mince the garlic cloves. Dice the white onion separately and set aside in a small bowl. All other prep is included in the following directions:
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2
In extra large skillet, cook the ground beef on low-medium heat, stirring occasionally, breaking up the beef into small pieces so there are no large chunks.
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3
When about half of the beef is browned, add the diced yellow onions and minced garlic.
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4
While beef is browning, finely dice all 8 peppers into very small pieces.
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5
When beef is browned (no more pink), drain out as much grease as possible.
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6
Turn heat to low, and add the diced peppers. Continue stirring occasionally.
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7
While beef & peppers are simmering on low heat, put all cans of Rotel, beans, and beer into a large pot on high heat.
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8
When the contents of the pot are boiling, add the cayenne pepper, cajun seasoning, and BBQ sauce to the pot. Boil for 2 minutes, stirring every 20 seconds.
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9
Turn heat to low and add the beef mixture. Stir thoroughly. Cover and simmer for at least one hour, stirring every 10-15 minutes.
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10
After the chili has simmered for one hour, uncover, add the sour cream, grated cheese, and ONE cup of shredded Mexican cheese. Stir thoroughly. Simmer for 10 minutes, stirring frequently.
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11
Serve in bowls topped with diced white onion and shredded cheese. Refrigerate leftovers. To reheat, simmer on low-medium heat for approximately 15 minutes.
