PBR Chili

There are two types of PBR drinkers:

1.) The Hilbilly: wears jorts, 1980s D.A.R.E. sleeveless t-shirts, and owns a pet chinchilla.

2.) The Hipster: wears jorts, 1980s D.A.R.E. sleeveless t-shirts, and owns a pet chinchilla. Also chooses to view the world behind black, lensless glasses. Prescription frames are too mainstream, man!

But I'd like to add a third type of PBR drinker: The Political Science Grad Student.

Characterized by burdensome backpacks, copious caffeinated beverages, and relatively thin wallets, the PSGS often bypasses the finer spirits for Pabst Blue Ribbon's offerings--especially in the presence of karaoke machines.

So when we decided to have a Sunday Dinner, chili spiked with a can of PBR was the natural choice. Jorts, D.A.R.E. attire, and chinchillas, thankfully, were not a part of the PSGS picture.

PBR Chili    Serves: 12 (party food, people!)
2 lbs. ground chuck
1 lb. italian pork sausage
1 yellow onion, chopped
3 15 oz. cans diced tomatoes (I used one with chiles for added heat)
1 15 oz. can tomato sauce
1 12 oz. can PBR (or any beer of your liking)
3 T. chili powder
1 T. cumin
2 t. salt
1 t. oregano
1/2 t. cinnamon
3 15 oz. cans black, pinto, or kidney beans (or a mixture of the three)
Sour cream and shredded cheese, to top

1.) Heat a large pot over medium-high heat. Add half of the beef and cook until thoroughly browned. Remove to a metal strainer set over a bowl to drain the fat. Add the remaining beef and repeat the process, then brown the sausage. Add all to the strainer and set aside.
2.) In the same pot, add the onions to drippings in the pot. Cook until golden, or about 5 minutes. Add the tomatoes, 2 cups water, tomato sauce, beer, chili powder, cumin, salt, oregano, and cinnamon. Stir, then bring to a boil. Add the beef and sausage, then partially cover the pot and simmer for 2 hours.
3.) Stir in the beans and heat through. Serve with sour cream and cheese.

Recipe adapted from: Woman's Day