Roughneck Boilermaker Chili - cooking recipe

Ingredients

1/2 cup chopped onion
2 garlic cloves, minced
1 1/2 tablespoons vegetable oil
1 1/2 lbs ground round
1 (15 1/2 ounce) can pinto beans, drained and rinsed
1 (14 1/2 ounce) can diced tomatoes
1 teaspoon salt
2 teaspoons dried Mexican oregano
1 1/4 cups beer
1 1/2 ounces jack daniel whiskey
2 tablespoons chili powder (recommended Pendery's Dallas Dynomite)
1 teaspoon fresh ground black pepper
2 teaspoons sugar
1 tablespoon masa harina flour (dissolved in 1/4 cup warm water)
tortilla chips
1 red onion, chopped
1 cup grated sharp cheddar cheese

Preparation

In a big skillet or Dutch oven, saute/stir the onion and garlic in hot oil until soft, over med-high heat.
Add in the meat and cook until browned, stirring to keep it broken up; drain any excess fat .
Add in beans, tomatoes, salt, oregano, beer, whiskey, chili powder, pepper, and sugar; bring to a simmer.
Cook, uncovered, for 30 minutes, stirring often.
Stir in masa harina mixture; cook 7-10 minutes.
Serve on a bed of tortilla chips, sprinkled with the onion and cheddar cheese.