Build a chili "cologne". In a large pot on medium heat, add 2 tbspn olive oil,
2 finely chopped large yellow onions and 3 grated garlic cloves. Cook till the onions soften, about 5 minutes.
Ask your butcher for 1 pound each of sirloin and chuck-cuts that provide a balance of meatiness and richness. Brown the ground or cubed meat in the pot so it picks up savory flavors.
You could use beef or chicken stock as the simmering liquid for chili, but beer or wine lends serious depth. Try a beer like Negra Modelo or even a chardonnay. Twelve ounces will do the trick. At this point you should also add the following: 2 cans Rotel tomatoes with chiles plus 6 oz. tomato paste. 2 tbspn of our homemade chili powder and (salt, if it is a beanless chili).
If you decide to use beans don't salt the chili yet. Salt can turn the beans tough. Mix bean varieties for visual pop. Two 15 oz. cans beans. Pick any two of the following varieties: kidney, white, pink, black. Drained and rinsed plus 1 cup water, beer, stock or tomatoes stir thoroughly.
The longer you cook the chilie the more the flavors intensify. An hour cooks the meat, but two to three is best. Lower the heat to a simmer cover and stir often until done.
Season and serve with shredded cheddar cheese, sour cream, lime wedges, and pickled red onions. And don't forget the corn bread. Makes 4 to 6 servings.