Chili, onion rings and watermelon

Chili 

1 lb hamburger 

3 Spanish style chorizo, peeled, chopped fine

1 onion, finely chopped 

8 oz tomato sauce 

1 Tbs. sugar 

2 T. sugar

4 teaspoons chili powder 

1 ounce red wine vinegar 

1 C. picante sauce 

1 bay leaf 

1/2 to 1 tsp. salt 

1 T. paprika 

1 can red beans

1/2 tsp. pepper 

1/4 tsp. cumin 

1/4 tsp. cayenne 

1 bottle beer 

3 Tbs. cocoa powder 

1/4C ketchup

Saute meat, when almost done, add onions and garlic. When onions are tender, add rest or ingredients. Cover and simmer 1 hour. Remove lid and let cook down if necessary. Refrigerate overnight and remove fat and reheat. 

Note: if desired.... 

If cooked without beans, serve them and grated raw onion on the side as a garnish. 

Chili toppings

corn chips 

thin sliced radishes

sour cream

diced fresh  jalapeño 

fresh lime wedges 

cilantro leaves

 

Crispiest Onion Rings

• 2 cups all-purpose flour
  1 teaspoon coarse salt, plus more for sprinkling
  1/4 teaspoon freshly ground white pepper
  1/2 teaspoon baking powder
  1 cup beer, preferably lager or pilsner
  2 tablespoons ice water
  Peanut oil, for frying
  2 medium yellow onions, cut crosswise into 1/2-inch-thick slices, separated into rings
  
  Whisk together 1 cup flour, the salt, white pepper, and baking powder in a bowl. Whisk in beer and ice water until combined. Place remaining cup flour in a shallow dish.
   
  Preheat oven to 200 degrees, with a baking sheet on middle rack. Heat 3 inches of oil to 375 degrees in a medium pot over medium high. Dredge onions in flour, turning to coat; tap off excess. Working in batches (about 8 at a time), dip onions in batter, shaking off excess. Carefully add to hot oil. Cook until golden brown, 2 to 3 minutes. Transfer to paper towels to drain. Sprinkle with salt. Transfer to baking sheet to keep warm while cooking remaining onions. Adjust heat as necessary to keep oil at a steady temperature. Serve hot.