The key to this recipe is time. You can't rush a good chile and you need to give the flavors time to become acquainted with each other. Multiply the amounts per each lb of meat and feel free to play with the spices to find the flavor you like. Start by browning the meat in a large pot. With 90% or higher ground round or sirloin you shouldn't have much fat to drain and you can always skim it after refrigeration. Add the 1/2 bottle of beer (I use Michelob Ultra Amber). Add the spices (everything except the garlic, onion hot pepper, and tomatoes), and stir over low heat until the majority of the liquid evaporates. Liquify the tomatoes (remove stems), hot pepper (remove the seeds), chopped onion, and garlic in your blender. Add the liquid to your chile and cook over low heat until it thickens to your liking (usually 1-2 hours). You can serve immediately, though it will be even better after spending the night in your fridge. Either enjoy by itself or top generously with finely shredded cheddar cheese. You can freeze leftovers to enjoy for several weeks!
2 (10 oz.) pkgs. frozen asparagus, cooked, chopped, with cooking water reserved.
3 c. shredded Cheddar cheese
Directions
Melt butter; blend in flour and seasonings. Remove from heat and stir in milk. Return to heat, stirring constantly, until thickened. Add asparagus and cooking water; heat to simmering. Remove from heat and stir in cheese until melted. Garnish with paprika, if desired.
