1 (12-ounce) bottle dark beer or 12 ounces vegetable stock
1 (6-ounce) can tomato paste
1 (4.5-ounce) can chopped green chiles
1½ cups beef stock
2 tablespoons chili powder
1 tablespoon Worcestershire sauce
2 teaspoons ground cumin
2 teaspoons ground red pepper
1 teaspoon paprika
1 teaspoon hot sauce
Instructions
Place a large Dutch oven over medium heat. Add the beef, onions and garlic. Cook until the meat crumbles and is no longer pink. Drain. Add the beans, sauce, beer or vegetable stock, paste, chiles, beef stock, chili powder, Worcestershire, cumin, pepper, paprika and hot sauce to the meat mixture. Bring to a boil, reduce heat to low and simmer 3 hours or until thickened. Serve hot.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/chili-weather/