Here's a helluva scorchin' bowl of growl!
Recipe courtesy of Mike Reed
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Ingredients

Directions

Slice pepper in half, place in small pan of water and simmer for 20 minutes. Drain well, finely chop peppers and set aside.

In large Dutch oven brown beef in oil over medium heat. Drain and add water, beer, and peppers. Bring to boil, reduce heat and simmer for 30 minutes.

Add garlic, salt, oregano, cumin, red pepper, chili powder, Tobasco, and bring to a boil. Reduce heat and simmer for 90 minutes.

Chili may be eaten now or add masa harina and keep on low heat (covered) for an additional 15 minutes.

Serve in hefty bowls. Garnish with sour cream and sharp cheddar cheese.

The recipes for this contest, which were provided by contributors who may not be professional chefs, have not been tested in Food Network's kitchens. Therefore, Food Network cannot attest to the accuracy of any of the recipes.;

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