Chilly night is perfect for Chili Night!

I was inspired from watching the national chili cook-off contest on TV and it turned out to be perfect for a cold rainy.

It is Texas style, strictly meat only! In competition chili making they all use tri-tip sirloin. If that isn't available to you I hear chuck is also okay but whatever you do DO NOT use ground meat! Personally I also like beef shank meat but that has quite a bit of sinew that you would have to cut around but the texture once cooked won't be all dry and fibrous as chuck might be. I bet beef cheek might be good as well.

Crockpot Chili

2lbs Tri-tip sirloin (cut into small chunks)

1 onion (diced small)

16oz jar of salsa

80z tomato puree

1T tomato paste

1bottle med/dark beer

3T chili powder

2tsp garlic powder

2tsp cumin

1tsp cayenne pepper(more or less depending on taste)

1tsp chipotle chili powder

2tsp oregano

1tsp smoky paprika

salt& pepper to taste

Sweat onions and brown the meat then add all the dry spices. Dump all of the meat mixture and the rest of the ingredients into the crock pot and turn on high for 3-4hrs.

I served mine over cilantro rice, topped with avocado, pickled guidilla peppers, corn and more cilantro! (sorry all you cilantro haters are fools).