Lazy hazy beef chili

Put about 2 pounds ground beef in a pot over high heat; once it sizzles, break it up with a potato masher into very small crumbles so it cooks faster and needs less simmering.

Switch to a spatula; skip browning further. Add chili powder, ground chipotle, black pepper, salt and a little cinnamon, and cook stirring about a minute to wake up the spices.

Deglaze the stuck spices and caramelized beef with 12 ounces hazy IPA.

Boil on high 2 to 3 minutes to evaporate some liquid.

Add white sugar, oregano, a little garlic powder, a can of fire roasted diced tomatoes with green chilies and two jars of chunky salsa; return to a simmer.

Add two cans drained, unrinsed pinto beans and return to a simmer.

Reduce to medium-low for a steady simmer and cook about an hour, stirring, until the meat is tender.

Taste; add more salt and a touch of cayenne. Thin with chicken or beef broth if a soupier chili is wanted.

Ladle into bowls and garnish with crema, sliced green onions, hand-grated sharp cheddar and fresh cilantro.