• 1-1.5 lbs 90% lean ground sirloin beef (or thin sliced round steak-cubed)
• 3 tbsp garlic oil
  (this is prepared by chopping 10-15 cloves of garlic..best to use Cuisinart machine..and add to 24 oz. virgin olive oil...refrigerate minimum of 3 days continually inverting mason jar 2-3x per day)
• 5 tbsp chili powder (use the Mexican stuff if you like you're chili hot)
• 1 tsp cayenne pepper
• 1 tbsp Tabasco sauce (I just like my chili real hot)
• 1 tsp garlic salt
• 1 1/2 tsp sugar
• 1 head garlic chopped
  (this is about 10-15 cloves...if you're a diehard garlic lover you can use more...I've used up to 2 heads without the chili being bitter or overbearing...secret is the alcohol in the beer sweetens up the garlic)
• 1 12 oz beer (preferably a dark beer...I recommend Beck's Dark)
• 24 oz Campbells Garlic Tomato Sauce
• 8 oz Hunts Garlic Tomato Paste
• 2 lg red pepper
  (the sweet kind...you can also add hot peppers at this point depending on your taste...banana or cubanele chili peppers are excellent)
• 3 med plum tomatoes
• 1/2 cup green onions (chopped)
• 1 1/2 tbsp parsley (chopped)
• 1/2 cup Muenster cheese (shredded or sliced thinly)
• up to 1/2 cup corn meal - as needed/desired to thicken
• 24 oz red kidney beans (optional)

Ok here we go...
1. In large skillet, brown ground beef in garlic oil (do not drain oil).
2. Add chili powder, cayenne pepper, Tabasco sauce, garlic salt, sugar and half of chopped garlic...mix well while still on simmer.
3. Crank up the heat to medium high and add the beer when meat starts to sizzle - mix well for 30 seconds.
4. Heat all the way up now and add tomato sauce/pastes and bring to boil while stirring. As soon as it starts to boil lower heat to simmer (keep stirring) for 5 minutes.
5. Add peppers, tomatos, green onion, parsley and rest of garlic - keep simmering for another 10 min while stirring occasionally.
6. Transfer entire concoction to a crock pot (Dutch Oven is fine) and cook on high (crock pot) for 30 minutes. (or on high simmer if using Dutch Oven on stove).
7. Add Muenster cheese and cook on low for another 30 minutes...stir occasionally to dissolve/distribute the cheese.
8. Add beans (optional) during these last 30 minutes.
9. Add corm meal to thicken to desired consistency.