Chili Mac, Christmas King Cake and more....

2 tablespoons olive oil
1 pack lean ground beef, 1 cup chopped onion
3 jalapeno chiles, halved, seeded and finely, chopped
2 cloves garlic, finely chopped
1/4 cup chili powder
1 tablespoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground red pepper (cayenne)
1 can (14-1/2 ounces each) stewed tomatoes2 tbsp tomato paste
1 bottle (12 ounces) beer
1 bay leaf
 Serve over cooked spaghetti and top with Cheese, Onions, Greek Yogurt and Fritos
1 pgk Barilla Plus spaghetti, cooked according to directions.

Heat oil in a Dutch oven over medium-high heat. Working in batches, saute
brisket until browned, about 10 minutes. Transfer to a plate. Add onion,
jalapenos and garlic to drippings in pot; cook over medium-low heat until
onion is very tender, about 8 minutes. Stir in chili powder, cumin, salt, and
red pepper; cook 1 minute.

Return meat to pot. Stir in broth, tomatoes, beer and bay leaf. Heat to
boiling. Lower heat; simmer with cover slightly ajar until meat is tender,
about 1-1/2 hours. For last 20 minutes, uncover to thicken chili. I made a wonderful Chicken, White Bean Chili that was awesome as well that I found on the Eating Well website. Ingredients1 tablespoon canola oil1 1/2 cups chopped onion2 4-ounce cans chopped green chiles1 teaspoon dried oregano1 teaspoon ground cumin1/8-1/4 teaspoon cayenne pepper3 15-ounce cans great northern beans, rinsed4 cups reduced-sodium chicken broth4 cups diced cooked  chicken2 tablespoons cider vinegarPreparationHeat oil in a large pot or Dutch oven over medium-high heat. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Stir in chiles, oregano, cumin and cayenne. Cook, stirring occasionally, for 5 minutes. Stir in beans and broth; bring to a simmer. Cook, stirring occasionally, for 20 minutes. Add chicken and vinegar; cook for 5 minutes more. Serve.