Chili and beer (not to be confused with chili beer) is an awesome combination. This pairing is one of my all time favorites. I have many chili recipes but my standard is a favorite of everyone in the family and it is the easy to make. 

Chili con Carne

1 tablespoon vegetable oil
1 medium to large onion
1 pound lean ground beef
1 can (about 1 lb.) tomatoes
¾ teaspoon salt
1 ½ teaspoons chili powder
1 teaspoon oregano
½ teaspoon cumin
About 4 cups cooked dark red kidney beans, plus ½ cooking liquid; or 1 large can (1 lb. 11 oz.) kidney beans, not drained
2-4 green onions
1 small avocado
cheddar cheese
1 lime

Heat oil in a large pot over medium heat; add onion and cook until soft. Add beef and cook, stirring, until meat is brown and crumbly. Spoon off excess oil (only if the meat wasn’t lean enough -I like to use 90%-95% lean meat and just leave the juices). Stir in tomatoes and their liquid and break up with spoon, salt, chili powder, oregano, and cumin. In a blender or food processors, whirl a third of the beans until smooth, adding their liquid as needed; stir into meat mixture. Then add whole beans, along with any remaining liquid, to meat. Simmer, uncovered for 30 minutes. Garnish with green onion, avocado, cheese and lime wedge.

You can add tomato juice if too thick, or add some cornmeal if too thin. I often double this and play with the spices.

Many beer styles seem to get along with chili. Use can have a stout, a porter, a pale, even a brown or a bock. I suggest your favorite. In the case I am having a Green Flash West Coast IPA.

To make it even better, just add a football game. (Also checkout one from Al)