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Crock Pot Chili

by Tony Harding

2 large mild onions
1 1/2 pounds ground beef
2 cloves garlic, crushed
1 can (8 ounces) beer (secret ingredient)
1 large can (32 ounces) kidney beans
2 cans (16 ounces) crushed tomatoes
1 can (8 ounces) mushrooms
2 tablespoons Hungarian paprika
2 tablespoons chili powder
2 teaspoons basil
2 teaspoons oregano
directions
Slice onions and place in a large skillet. Sauté until they are translucent. Add ground beef and cook until it is completely browned. Drain excess fat from pan well. Add crushed garlic cloves and beer. Let the liquid come to a boil and cook for about 3 to 5 minutes stirring so that nothing will burn. Transfer to the Crock Pot.

Add kidney beans, tomatoes, mushrooms and seasonings. Stir to combine. Cook on high for about 2 hours or until bubbly and the scent fills the house with a luscious aroma.

suggestions
You can serve right out of the Crock Pot or serve in bowls. Provide dishes of grated Colby or cheddar cheese, chopped green onions, sliced jalapeno peppers, sour cream and taco chips. Each person can add their own garnish. Make this into Cincinnati chili by serving on top of cooked pasta.