Jim Kaczmarek's Chili Recipe

Place meat in freezer until slightly frozen. Cut into 1/4 to 1/2 inch cubes.

In a large skillet over medium heat brown meat until it turns gray. Stir in onions and garlic. Cook until onions are tender about 5 to 10 minutes.

Cut up canned tomatoes reserving juice; combine in a 6 quart cooking pot with tomato sauce beer chili powder oregano paprika cumin brown sugar beef base bay leaves salt and pepper. Bring to a slow boil over high heat. Add meat mixture and reduce heat to low. Simmer uncovered for 2 to 3 hours.

Mix in pinto beans. Simmer for 1/2 hour longer. Taste and adjust seasonings if desired.