High Plains Drifter Chili

Makes 12 to 16 servings .

In a pan, heat half the oil over medium heat and cook onions and garlic, stirring often, until soft, about 10 minutes.

In a large pot, heat remaining oil over medium heat and brown beef, then drain. Add onions and garlic to the pot of meat, along with chili powder, cumin, oregano, paprika, cayenne, thyme, coriander, parsley, cocoa, cinnamon, salt and pepper. Stir for several minutes until meat is covered by spices. Add tomatoes, celery, beef stock, bay leaves and beer. Bring to a boil, then reduce heat and simmer for at least two hours.

If possible, refrigerate overnight and heat the next day before serving. In any case, if the chili is too thin, add a teaspoon or 3 of cornmeal to thicken.

Serve over rice (topped with shredded Monterey Jack cheese, if you like) with corn bread and cold beer. --Bill Lohmann