It's finally chili weather!

Directions:

In a 6-quart saucepan over medium-high heat, brown the beef crumbling in batches so as not to crowd the pan. Remove the browned meat to a paper towel lined plate.

Remove all but ¼ cup of the fat in the pan. If there’s not ¼ cup fat, add vegetable oil, as needed. Add the onion and cook, on medium, stirring occasionally, until browned and soft, about 10-12 minutes.

Stir in garlic, chili powder, cumin, smoked paprika, and oregano and cook, stirring constantly so as not to burn the spices, until the spices are fragrant, about 1-2 minutes.

Return the browned beef to the saucepan and add the salt, pepper, bay leaves, crushed tomatoes, tomato paste, Better than Bouillon, ¾ cup of the amber ale beer, and 1/3 a cup of water and simmer 20 minutes.

Add the remaining ¾ cup of beer, another 2/3 cup of water and masa and simmer 30-40 minutes, stirring occasionally, until chili is thick.