Uncle Matt’s Real Deal Chili

Cooking oil
3 lbs. onions, chopped
!0 cloves of garlic, chopped
1 ½ lbs ground chuck
1 ½ lbs ground pork
1/2 jar of Mexican Chili spice
1 TBS salt
1 jar ground cumin
1-2 chipotle peppers
2 28 oz. cans whole tomatoes, crushed in your hand
1 can beer

Heat oil in Dutch oven and add onions. Turn heat to high until they really begin to sizzle, stir and then turn to simmer and cover for 20 minutes.
Remove cover, add garlic, stir and turn to high until onions begin to burn and turn brown.
Add ground meats and stir to break up clumps. Add spices and tomatoes, Stir, bring to boil and then turn to simmer. Cover and simmer for 3 hours. Turn off heat and allow pot to cool. Refrigerate over night.
The next morning, put on stove and turn to simmer. Allow to heat up over time slowly. After an hour or so, Turn heat to high, add beer and after it comes to a boil turn to simmer, until done, a couple more hours.
Adjust seasonings and fish out chipotle.
The chili will benefit from sitting over night again, if you can wait that long.
If it is too spicy, add kidney beans or serve over cooked macaroni.