Beef and sausage chili with lager

Heat a little oil in a big Dutch oven; add the ground beef and sausage and cook until fully cooked through, breaking it up occasionally, to render the fat.

If a lot of fat has rendered, remove some of it (this lean beef needed none removed).

Add the minced onion and garlic with a pinch of salt; turn the heat down and cook over medium about 10 minutes to concentrate and draw out the onions' sugars.

Add the spices and brown sugar to the meat and bloom them about 30 seconds, stirring constantly so nothing burns.

Add the tomato paste and cook about 30 seconds more.

Add about 8 ounces of lager; no need to cook it out.

Add the kidney beans and diced tomatoes and the beef broth; do not salt further.

Partially cover with a lid, turn down to low and cook a couple of hours.

Add the whole jalapeño.

Serve topped with a little sour cream and lots of green onions.