The Cookbook

3 Beer Chili

Open beer, drink it.

Cook and drain 2-3 # of chili-grind beef, cubed chuck roast, venison, elk, or other meat.

Drink beer #2.

Add ingredients of a Wick Fowler/Carroll Shelby or other chili mix. Use all the alarms. Needs more garlic. Add can of rotel extra hot. Save out about 1/4 of chile powder to add to mix about 15 minutes prior to serving.

Simmer while drinking beer #3.

Serve with grated cheese, chopped onions, and saltine crackers.

Add fourth beer to title of recipe.

Drink beer #4 with chili.

Camping option. Cook chili then freeze. While camping, eat however much chili that thaws. Frozen chili can be used to keep beer cold.

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