Chili Con Carne

• 1 lb ground beef or turkey
• 1 medium onion
• 1 can (15 oz) tomatoes whole, peeled
• 1 tbsp butter
• 2 tsp chili powder (mixed spice from store, I use the "hot" style)
• 1 can kidney beans
• 1 tsp salt
• 1 tsp black pepper
• 1 8oz can mushrooms
• 1 can tomato paste
• 1 tsp sugar
• 1 tsp cayanne pepper (or more, to taste)
• 1 serrano chili, diced (optional)

1. Sautee the onions and optional serrano chili in the butter until the onions are clear
2. Add the meat and brown thoroughly
3. Add the tomatoes, tomato paste, sugar, salt, pepper, and 1 tsp of the chili powder (you can also add the cayanne pepper at this point)
4. Cook over low heat for 1 hour
5. Add the mushrooms, kidney beans, and remaining tsp of the chili powder and cook for another 15 minutes
6. Serve hot, garnished with grated cheddar cheese and sour cream

Yuengling Chili Variation

• Use diced tomatoes instead of whole peeled
• Omit the mushrooms
• Add the beans and all the chili powder during step three, and pour in a bottle of Yuengling beer
• Cook over low heat for 1 hour and serve hot.