2 cans kidney beans
2 lbs. ground chuck
1 (8 oz.) can tomato sauce
2 (10 oz.) cans hot enchilada sauce
4 tsp. chili powder
1 tsp. curry powder
1 tsp. cayenne pepper
1 tsp. Tabasco sauce
1 hot pepper, diced
5 sm. onions, chopped
1 beer

Brown ground chuck. Add onions, peppers, and drained beans; saute. Add enchilada sauce, chili powder, curry powder, cayenne pepper, tomato sauce, and Tabasco sauce. Simmer for as long as you want (add beer to chili and cook at will). Hot, Hot, Hot! Serves 6 to 8.