A blog ain't a blog without a shared recipe

Tom's a"tom"ic chili:

1 tbsp of olive oil
6-8 cloves garlic: minced
1 large white or yellow onion: chopped
1 jalapeno: diced (keep seeds in for increased heat)
2 chile peppers: diced (keep seeds in for increased heat)
1 red bell pepper: chopped
1 green bell pepper: chopped
1.5 - 2 lbs of ground beef
chili powder
cracked black pepper
hot sauce
2 tomatoes: diced
1 28 oz can of diced tomatoes
2 cans of black beans
1/2 package of frozen corn (thawed)
1 beer

Heat the olive oil over medium heat in a large stock pot. Mince the garlic and saute for 2 minutes. Add the onions & saute for 2 minutes. Add the jalapeno and chili peppers and saute for 2 minutes. Push all the vegetables to one side of the pot and add the ground beef, slide the half of the pot without the beef off of the burner, break up the beef and cook until browned. Cover the browned meat with chili powder, cracked black pepper, and hot sauce. Mix the beef with the added seasoning, then mix with the rest of the vegetables and return the pot to its normal position. Add the tomato and mix, letting it cook for about a minute. Repeat this process with the can of diced tomatoes and the 2 cans of black beans. Add the corn. Heat the chili thoroughly, then add the beer. Bring the chili to a boil. Let it simmer for at least an hour. Serve with shredded cheese and sour cream. Enjoy.

Tom