Chili

2 T vegetable oil
2 medium onions, minced
4 garlic cloves, chopped
1/4 C chili powder
1/4 C tomato paste
4 T ground cumin
1 T red pepper flakes
2-3 lb. ground beef
1 can hominy
1 can red kidney beans
1 28 oz. can fire roasted whole tomatoes
2-4 T minced chipotle chili in adobo sauce
3 T fish sauce
2 14.5 oz cans diced tomatoes
1 tsp. dried oregano leaves
1 T brown sugar
salt and pepper to taste
1 bottle regular beer
3 T cornmeal
In a skillet saute the garlic and onion. Add the beef and cook until there is no longer any pink. Drain off the excess oil. Place in a crockpot with remaining ingredients. Mix thoroughly to combine. Cook on low for 8 hours. For the last 2 hour leave the cover half off to thicken the chili. Serve with grated cheddar cheese and Tabasco(red and green).