• 4 Tbsp olive oil
• 3 lb ground beef
• 4 Tbsp bacon drippings
• 3 cups diced onions
• 4 cloves garlic, crushed
• 3 Tbsp chili powder
• 2-3 tsp salt
• 3 Tbsp brown sugar
• 3 Tbsp red wine vinegar
• 1 Tbsp ground cumin
• 1 Tbsp cinnamon
• 1 tsp ground cloves
• 1 Tbsp dried oregano
• 1 Tbsp paprika
• 1 (6 oz) can tomato paste
• 12 oz beer or ale
• 1 (28 oz) can crushed tomatoes
• 3 (14 oz) cans red kidney beans, drained
• freshly ground black pepper to taste

1. Heat olive oil in a very heavy, large dutch oven or cast iron pot.
2. Add ground beef and saute over high heat, stirring to break up meat, until lightly browned. Drain off excess fat.
3. In a skillet, heat bacon drippings over medium high heat.
4. Add onions, stirring until golden. Add garlic and sauté 2 minutes. Scrape onions and drippings into browned meat.
5. Bring mixture to bubbly simmer over medium high heat.
6. Stir in chili powder, salt, brown sugar, vinegar, cumin, cinnamon, cloves, oregano, and paprika.
7. Heat until bubbly, thickened and glossy, about 6 minutes, stirring constantly.
8. Combine tomato paste with beer and add to simmering meat mixture with crushed tomatoes.
9. Partially cover pot and simmer 2-3 hours, stirring every half hour or so.
10. Add drained kidney beans and pepper. Cook 45 minutes longer, uncovered, until thick and glossy.
11. Taste and correct for seasoning.

Serve in deep bowls, topped with grated cheddar cheese and minced red or green onions if desired.

Note: If made the day before, add beans just before reheating for 45 minutes to keep shape and texture.

(Bob)