Irish Chili

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Irish Chili, a creation only a chemist could love. Though, it turns out to be tasty!

Serves 2, Cooktime < 30 min


  • 1 can domestic beer
  • 1/2 lb of ground beef (Or heck, ground anything)
  • 1/4 bag of frozen onions
  • 1/4 bag of green peppers
  • Dash of olive oil
  • 1 (tiny) can of Tomato paste
  • Handful of shredded chedder cheese
  • 2 small potatoes
  • Spices to taste: Black pepper, Rosemary, Hot sauce, Oregano, Basil, Parsley, Olive Oil, dried minced onion

    To begin, thaw the meat in the microwave. While you are waiting, dab a little olive oil in the bottom of a sauce pan, and add the black pepper and rosemary. Get the pan and oil up to temperature, and add the beef. Brown the ground beef, basically get it pretty dry. While it is browning, be sure to break up any big clumps of meat. Or any small ones. ;-) I also like to mix in the parsley at this point so it absorbs the beef flavor from the juices.

    While you are waiting for the tomato paste, get your potatoes into the microwave. I use the "potato" setting on mine. You want them "baked." (Or at least steamed all the way through.)

    Open the tomato paste, scoop it out with a spoon and into your browned meat. Open your beer, use a little bit to rinse out your tomato paste can (hey, waste not want not.) Add the rinse, and the rest of your beer to the the browned meat.

    Add the frozen onion and peppers. Bring to a boil. Continue heating.

    When the potatoes are finished, dice them (watch it though, they are hot!). Add to your tomatoey/beery/beefy mix. At this point, add your remaining spices. To taste, of course.

    At this point, if the mix is too soupy, add in some minced onion. It will absorb moisture and thicken the mix. (All without having to wait for it to reduce.) I go for the constancy of tomato sauce.

    Serve up with a generous sprinkling of cheese, and enjoy!

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