We have had a cold front move through, and it seemed that chili was in order. Yes I spelled it with an i. This is my version of Chili, although it is somewhat reminiscent of the Chile con Carne the cafeteria served us in elementary school. Muy Sabrosa!

1 lb of hamburger meat browned
1 1/2 cup of Red Chile Puree (try Bueno)**
3 cups of cooked pinto beans (about 2 cans)
1 tablespoon cumin
1 tablespoon minced garlic
1 small onion minced
3/4 of a beer
1 tsp of salt

This is the basic recipe. I usually cook my own beans, then I add the chile and spices to them once they are done. I brown the meat with the onion and when it is done drain and then add to the beans. The beer can be added anywhere. Why only 3/4? The cook probably needs the last 1/4 for refreshment, unless of course it is an inferior quality, then add the whole thing. Add water if necessary and then bring to a boil then simmer until you are ready to eat. Serve with cornbread or tortillas. Makes great frito pie the next day, or chili dogs.

** I use the frozen Bueno hot puree. However the heat varies so if we want it hotter I add some New Mexico Hot Red chile powder, if I really want it hot I also add some crushed Chile Piquen. (Use this on some unsuspecting friends, it will either make you popular or hated depending on the crowd. With our bunch it usually has the former effect.)