Chile for fans

Ingredients:

For the chili:

• 3 tbsp extra virgin olive oil
• 1.5 kg mixed minced meat (beef shoulder, pork shoulder or veal shoulder)
• Coarse salt and freshly ground black pepper
• 6 finely chopped garlic cloves
• 2 large onions, chopped
• 2 bunches chopped green onions (about 2 cups)
• 2 tbsp tomato paste
• 6 tbsp chili powder (chili pepper seasoning)
• 1 bottle (350 ml) of dark beer
• 2 cans (800g each) of canned fried whole tomatoes (mashed by hand)
• 2 cups chicken broth
• 2 tablespoons red hot sauce, such as Tabasco
• 2 tablespoons green hot sauce, such as Tabasco

For garnish:

• 1 cup lightly whipped sour cream seasoned with chili pepper
• Sliced ​​jalapeno pepper
• Fresh cilantro
• Diced tomatoes
• Sliced ​​cherry pepper
• Grated Monterey Jack cheese or Cheddar

Preparation:

1. Heat the oil in a large Dutch oven over medium-high heat. When hot, add the ground beef. Cook for 15 minutes, stirring occasionally, until the ground beef is cooked through. You'll hear a slight popping sound, indicating the moisture has evaporated. Season with salt and pepper.
2. Reduce heat to medium. Add the garlic, onion, and half the green onions and cook until the vegetables are soft, about 5 minutes. Make some room in the pan and add the tomato paste. Let it heat for 1 minute, then stir it into the meat. Sprinkle with chili powder. Cook, stirring, until the spices release their aroma, about 2 minutes.
3. Pour in the beer and cook until it has almost completely evaporated, about 4 minutes. Add the tomatoes, broth, and red and green hot sauces. Read the article to learn about the types and using Tabasco sauce.
   
   Reduce the heat to a gentle simmer and cook, uncovered, for about 1.5 hours. The chili should thicken, turn dark red, and become fragrant. Serve in bowls, sprinkled with the remaining green onions and topped with garnish.