Some people will question if Spring is the right season to cook spicy food. Those people haven’t tried my chili.

Any season is a good season for superb chili, especially if that chili is made with beer.

Spring Chili

One pound of beef will provide enough chili for four people

• Dice/chop one small onion (yellow or sweet onion)

• Dice/chop two to three small cloves of garlic (can substitute garlic powder/pre-minced garlic)

• Cover the bottom of deep sided pan with olive oil or butter

• Sauté one half the onions and all the garlic in pan until the onions/garlic are clear, not brown

• Add ground beef and cook until meat is brown

• When beef is brown, add desired amount of salsa

• Add half a beer per pound of beef

• Season, tasting frequently (Chili seasoning can be used at this point. However, for better results, season to taste with salt, pepper, Worcestershire sauce, Montreal seasoning and preferred hot sauce)

• Let simmer for twenty minutes

• Serve

• Suggested garnishes: remaining onions, chopped scallions, shredded cheddar cheese and tortilla chips