Saturday Chili

Step 1 -In a bowl, add the chili powder, the cumin, the parsley, the paprika, the salt, the pepper, and the oregano and whisk to combine.

Step 2 -In a separate bowl, add the beef and 1/2 of the seasoning mixture and mix until well-combined.

Step 3 -In a large skillet over medium-high heat, add the beef, the onions, and the garlic and cook, while crumbling the meat, until the beef is no longer pink, about 5-7 minutes.

Step 4 -Drain the fat from the skillet.

Step 5 -Add the beer to the beef mixture and simmer until most of the liquid has evaporated.

Step 6 -In a slow cooker, add the beef mixture, the remaining seasoning mixture, the whole tomatoes with their juices, the diced tomatoes with their juices, the green bell pepper, the tomato sauce, and the kidney beans and stir to combine. Slightly mash the whole tomatoes while stirring.

Step 7 -Cover and cook until it has thickened and the flavors have melded together, about 4 hours on high or 7-8 hours on low. If you would like a thicker chili, remove the lid toward the end of the cooking time and allow some of the liquid to evaporate.

Step 8 -Serve topped with the cheese, the sour cream, and the corn chips.