2 medium or 1 large yellow onion, chopped
20 slices pickled jalapeno peppers
1 lg. lean chili meat or lean ground beef
1 env. regular chili seasoning (McCormick's or Taco Bell)
1 (28 oz.) can diced tomatoes
1 (8 oz.) can tomato sauce
2 (15 oz. ea.) cans of chili beans (I use the Great Value brand from Walmart)
1/4 cup hot taco sauce (Taco Bell)
2 tsp. chili powder
2 tsp. garlic powder
1 tsp. cumin
2 tbsp. sugar (don't worry, this doesn't make the dish sweet)
3/4 can of any type of beer, preferably not lite (I pour what I need and let my husband have the remainder while he's watching football)
dash or two of ground black pepper
salt, to taste (some people think the chili seasoning gives it enough salt)

Brown meat, onions, and pickled peppers, and drain off fat. Return to Dutch oven or large stock pot. Add chili seasoning and stir to coat meat mixture. Turn heat back on at medium. Add all the rest of the ingredients in the order they are listed, and bring it to a boil. Stir. Reduce heat and simmer for 2 hours stirring occasionally.

Serve with grated cheddar cheese and corn tortilla chips.

Submitted by: Sherraine Williams