Craig Nielson's Bittersweet Chili

One of the finalists in Rachael's "Firefighter Chili Cookoff"

Ingredients

A drizzle of vegetable oil
4 pounds ground sirloin
2 cups onion, chopped
2 28-ounce cans diced tomatoes
2 15-ounce cans tomato puree
4 15-ounce cans pinto or red beans (look for ranch-style beans with jalapeño, if you can't find them, add some canned, pickled jalapeños with regular pinto or red beans)
6 tablespoons Worcestershire sauce
6 tablespoons Angostura bitters
2 12-ounce bottles lager beer
6 cloves garlic, crushed
2 cubes beef bouillon
2 teaspoons crushed red pepper flakes
2 tablespoons chili powder
4 bay leaves
2 teaspoons coriander
2 teaspoons cumin
2 teaspoons oregano
2 teaspoons thyme
2 teaspoons basil
For garnish:
Cheddar cheese, shredded
Sour cream
Corn bread

Yields: 8 servings

Preparation

Add a drizzle of vegetable oil to a heavy-bottomed pot and heat over medium-high heat. Once the oil is hot, add the sirloin and onions, and brown for about 10 minutes. Once browned, add all of the remaining ingredients to the pot and bring up to boil. Turn it down to a simmer and cook uncovered for 2 hours. Garnish individual chili bowls with cheese and sour cream. Serve with cornbread alongside.

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