• heat skillet & add ground beef. break up meat with wooden spoon & cook until brown. then add in chopped up onions, bell pepper, and garlic. cook until veggies are wilted and garlic is fragrant (be careful not to burn the garlic).
• add cooked meat mixture, carrots, crushed tomatoes, fire roasted tomatoes, beer, beans, and seasonings to slow cooker.
• stir, cover, and cook on low for 6-7 hours (or in high for 4 hours if you don't have as much time).
• before serving, taste. it probably needs a good amount of salt--sprinkle, stir, and keep tasting until it's just right.
• serve with all of the toppings, let everyone assemble their own masterpiece, and enjoy!

jalapeño cornbread

• preheat oven to 350 & grease an 8 in. square baking dish with butter.
• mix cornmeal, flour, sugar, baking powder & salt.
• in a separate bowl, mix milk, eggs & melted butter (let the butter cool before adding to the eggs so that the eggs don't scramble).
• add the wet ingredients to the dry & stir until combined (don't overmix!).
• mix in the jalapeño, scallions, and 1.5c. of the cheddar.
• pour mixture into prepared pan & sprinkle top with remaining cheese.
• bake until golden & firm (until toothpick comes out clean), roughly 30 minutes.
• slice and serve plain, with above chili, butter, or drizzled honey--leftovers make a great breakfast!