Texas Style Beer Chili

In a large stockpot over medium heat, brown the ground beef with the onion and garlic. Once meat is browned drain off the grease and keep the meat mixture in the pan. Pour the beer over the meat, and heat to simmering.

Drain the cans of beans. Stir in the beans, spices, tomatoes and tomato paste, bouillon cube and hot sauce. If you want, you can just use a packet of chili mix instead of the spices.

Heat the chili to a boil. If you want to taste the beer, do not let the chili boil for too long. If you would like to kill the beer taste a little bit, go ahead and let the chili boil for a good 20 minutes.

Turn off the heat, and let the flavors settle in together for a couple of hours. You can skip this step; the chili just tastes better if you let it sit for a while. Reheat when you are ready to eat it, topped with Fritos and cheese.

Always taste the chili before you serve it. Chili is a matter of personal taste, and you might want to adjust the spices.