Jim Kaczmarek's Chili

Ingredients

• 2  bay leaves 
• 4 tablespoons beef bouillon granules 
• 3 pounds beef chuck 
• 1 tablespoon brown sugar 
• 30 ounce pinto beans drained canned
• 15 ounce tomato sauce canned
• 5 tablespoons chili powder 
• 5 cloves garlic minced
• 2 tablespoons ground cumin 
• 1 teaspoon ground pepper black
• 2.5 cups onions chopped
• 1 tablespoon oregano dried
• 1 tablespoon paprika 
• 1 tablespoon salt 
• 29 ounce stewed tomatoes canned

Equipment

• frying pan
• pot

Directions

1. Place meat in freezer until slightly frozen.
2. Cut into 1/4 to 1/2 inch cubes.
3. In a large skillet over medium heat, brown meat until it turns gray. Stir in onions and garlic. Cook until onions are tender, about 5 to 10 minutes.
4. Cut up canned tomatoes, reserving juice; combine in a 6 quart cooking pot with tomato sauce, beer, chili powder, oregano, paprika, cumin, brown sugar, beef base, bay leaves, salt, and pepper. Bring to a slow boil over high heat.
5. Add meat mixture, and reduce heat to low. Simmer, uncovered, for 2 to 3 hours.
6. Mix in pinto beans. Simmer for 1/2 hour longer. Taste, and adjust seasonings if desired.