| Ground Beef | 1 kg |
| Beer | 1 king can, any kind |
| Large yellow onion, chopped | 1 |
| Garlic (to your taste) | 1 clove |
| Chili powder (to your taste) | 2 tbl |
| Tomato sauce or crushed tomatoes | 1 can, 28 oz |
| BBQ sauce (I use Diana Sauce) | a few large squeezes |
| Oregano | 1.5 tsp |
| Cumin | 2 tsp |
| Hot sauce (to your taste) | a few shakes |
| Kidney Beans (drained and rinsed) | 2 - 14 oz cans |
| Salt (to taste) | 2 tsp |
Using a deep pot, brown meat in smaller portions so that it browns then remove and set aside. If you fry too much at the same time, the water will cook out and the meat will boil instead of brown.
Combine the browned meat into the same pot and add the beer.
Add chopped onion, garlic, chili powder.
Cook 20 minutes uncovered.
Add tomato sauce, BBQ sauce, oregano, cumin, hot sauce and simmer covered 30 minutes.
Add kidney beans, cover and simmer 30-60 mintes.
Taste throughout the process, don't add too much spice at the beginning, you can always add more. Add salt as needed. Add water as needed.
For best results, cool the pot by leaving on the stove for a few hours then place in fridge. Eat the next day by microwaving a bowl or reheating the pot.
Eat with crusty white bread or toasted naan bread.
