Chilli

Heat a large stock pot on high until it becomes too hot for the touch. Add the oil and when it begins to shimmer add the onions, garlic, jalapeno and shallots, and stir until soft. Reduced heat to medium-high. Add meat with salt and pepper and cook until brown, breaking it up into smaller pieces with a wooden spoon. Open the can of whole tomatoes, drain liquid and reserve. Use a knife to cut the tomatoes into smaller pieces while they are in the can. Add the tomatoes and half of the juice to the pot. When the liquid boils, add the beans, beer, broth, liquid smoke, sugar, cumin, chili powder and vinegar. When it boils, reduce heat to medium-low, partially cover the pot and cook 2-3 hours. You want the liquid in your pan to reduce. If you sense things are drying up too quickly, ladle and stir in the remaining tomato juice. This should have the consistency of a thick stew.