Spicy or mild, red or white, chicken, beef, pork or vegetarian - the variations on chili are seemingly endless. But the one thing that holds true for all chilis, they must be hearty and they must be flavorful.
Sautee the garlic and onions in a large skillet until translucent
Add the meat to the garlic and onions and sautee until brown
Add the chilli powder, paprika, cinnamon and cayenne to the browning meat.
Transfer the browned meat to the slow cooker, include at least half the fat.
Add the green pepper, kidney beans, tomatoes and beer and mix thoroughly
Turn the slow cooker to high and let sit until the mixture starts to bubble.
Add tomato paste, stir, reduce heat to low and let simmer for between 2 and 8 hours.
Serve in individual bowls, garnished with sour cream and sharp cheddar cheese.