In a LARGE POT (we call 'em "gumbo pots" where I come from...):
1. Brown 1000 grams (whoa, I just used metrics) of ground beef with 2 chopped yellow onions and a few shakes of Slap Ya Mama.
2. Add 3 or 4 shakes of Chili Powder and 1 generous shake of CHIPOTLE chili powder. (You cannot use Chipotle powder as your only source or your guests' tongues will never recover!)
3. Add 1 can of Rotel tomatoes AND 1 box of the "Hakkede tomater med Chili".
(Note: Rotel tomatoes are mixed with water and the ones in DK are in more of a tomato sauce. I import the Rotels-- they are tomatoes with green chiles in WATER, whereas the ones we have in DK are in a tomato sauce and have NO spice to them.) If you are in DK, you can use 2 boxes of the Hakkede tomater... if you are in the US, you can use 2 cans of Rotel. :-) I "integrate" the 2!
4. Add 2 boxes/cans/jars of tomato sauce (I buy the boxes in DK as they are super cheap).
5. Add 3 cans of pinto beans. In the US, I used DRAINED Ranch style beans. In DK, I use "Chili Bonner".
6. Add 2 cans of beer (any brand will do!) and 1 can of water.
7. Simmer all of this together for several hours. The longer it simmers, the better the flavors meld together.
8. Serve with Mexican cornbread and top with a dollop of creme fraise and a handful of grated cheddar cheese. And if it is not spicy enough, dice a few jalapenos on top!
