Chili is a lot like scrambled eggs. Hard to mess up. Easy to cook. Tasty.
It’s also, maybe not so surprisingly, exxxxcellent for getting rid of a champagne hangover. (The worst kind there is. Fact.)
Could not think of a better, more fun way to spend the very first day of a new year then over the stove whipping up this amazing soup/stew. Good for the soul in more ways than one.
Hangover Chili (I realize that if you’re hungover, maybe the last thing on earth you wanna do is spend some time cooking for yourself. If that’s true, maybe you’re lying to yourself. 
)
-1 yellow onion
-2 red, orange, yellow or green bell pepper
-1 jalapeno, de-seeded
-1 pound ground beef
-1/2 can of beer, the GOOD stuff. Please don’t use the one that rhymes with SudMight or Mudleiser. I used a good Pale Ale.
-few cloves of garlic
-1 28 oz can of crushed tomatoes
-1 can of black beans
-1 can of pinto beans
-thyme, few sprigs
Sautee diced onion and bell peppers until translucent in a large saucepot. Add garlic and jalapeno. Sautee for one minute. Pour beer into pot. Add beef and cook until browned. Add thyme and seasonings. I used salt, pepper, and season salt (something that despite how pretentious I will get with my food I’ll never be able to go without). Pour crushed tomatoes and beans into pot, turn heat down to low and simmer for 1 1/2-2 hours. Be patient! It’s worth it! Mop this beauty up with some asiago and jalapeno bread. Garnish with sour cream cilantro, cheddar cheese. Kiss the cook.
