Kick Butt Chili Recipe: Heat a cast-iron frying pan or heavy-bottomed skillet over medium heat. Add 1 tablespoon of canola oil and half of the meat, and brown for about 8 minutes. Pour the meat into a strainer positioned over a bowl, and let the fat drain. Set the strained meat aside. Wipe down the frying pan using a paper towel, cleaning off the residual oil and bits of beef from the bottom. Heat 1 tablespoon of canola oil in the frying pan and cook and drain the remaining beef using the same process. Discard the drained fat. Put the beef in the crock pot. Add 12-ounces of pinto beans and 12-ounces of black beans that have been soaked over night. Canned beans will turn into a mushy paste in a Crock Pot, so be sure to use dry beans. Add the beef stock, beer, and tomatoes on top of that. Add all of the spices, onions, garlic, and jalapeno. Simmer on low for 2-3 hours or until meat is tender. Add masa and fresh corn at the very end and allow to thicken for 5 minutes. Serving options:
Preheat oven to 350F Coat a Dutch Oven or 13x9 baking dish with cooking spray Combine ketchup, honey, brown sugar, soy sauce and garlic powder in a medium-sized saucepan and bring to a boil. Boil for 3-4min. Remove from heat. Pour sauce over chicken in baking dish. Turn chicken over in sauce to coat. Bake at 350F for 90min. Turn chicken half way through the cooking process. Spoon chicken and sauce over rice to serve.
