Christopher's Chili

3 lbs stew beef
16 oz your favorite salsa
24 oz delicious beer
1 head garlic, cloves smashed
1 large white onion, chopped fine
2 tablespoons chopped green chiles
1 tablespoon olive oil
20 corn chips (large restaurant style)
1 - 2 tablespoons tomato paste
kosher salt
fresh ground black pepper
cumin
chili powder

Season beef with a bit of kosher salt and black pepper if desired. Over high heat, sear the beef in an iron skillet until brown on all sides. Set beef aside in a large bowl.

Reduce heat in the skillet to low. Use about 6 oz of beer and a wooden spoon to deglaze the bottom of the pan. Pour the beer from the pan into the bowl with the beef.

In a large stock pot, combine onion, garlic, and olive oil over medium heat. Sweat the onions until just transparent. Add salsa.

When salsa begins to bubble, add the contents of the bowl and stir. Then add 12 oz of the remaining beer, a fat tablespoon of the tomato paste, and green chiles. Stir.

Add about half of the corn chips and break them up by pushing them down into the chili with a spoon. The starch in the chips, combined with the collagen in the connective tissue of the stew beef, will help thicken things up a bit, so don't worry if it looks watery at this point.

Cover, reduce heat to low, and cook for 45 minutes at just under a simmer. Add remaining corn chips if it's still looking too watery.

If you are so inclined, drink the remaining half bottle of delicious beer.

Add 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon ground black pepper, and 1 teaspoon kosher salt or season to your own tastes. Cook for another 15 - 30 minutes until beef is tender. Serve hot!

(The secret ingredient is cheddar cheese soup. Add about half a can to the chili before the 45 minute simmer.)