Almost everyone loves a good bowl of red, and lots of sweet onion make this version a crowd pleaser. Like most soups and stews, it will taste even better if made a day or two ahead.

Chili

2 pounds Oso Sweet Onions, sliced (about 1/3 inch)
2 red bell peppers, cut in half, then into strips (about 1/3-inch)
Salt, as needed
Vegetable oil as needed
4 pounds pork or beef stewing meat, cut into1-inch cubes
6 cloves garlic, chopped finely
2 tablespoons ground cumin
1 tablespoon chili powder or to taste
1 tablespoon paprika
1 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
2 bottles (12 ounces each) amber ale*
1/3 cup cornmeal
1/2 cup water
3 cans (about 15 ounces each) beans of choice or a mixture, rinsed and drained

Condiments

Avocado Salsa (recipe follows)
1-1/2 cups sour cream
1/2 cup chopped cilantro
3 large limes, cut into 24 wedges

In a large soup pot, heat 2 tablespoons oil. Stir in onion, bell pepper, and 1/2 tablespoon salt; saute onion and bell pepper until just wilted, about 5 minutes. Remove vegetables; reserve. To the same pan, heat 2 tablespoons oil; meanwhile, lightly salt meat. Brown meat on all sides in hot oil in batches. (Do not crowd pan or meat will not brown well.) (Add a little more oil to the pan as you go, if needed.) Stir in garlic and remaining spices; stir to coat meat. When spices become aromatic, about 3 minutes, stir in ale. Simmer, covered, until meat is just tender, about 1 hour; stir in reserved sauteed vegetables and beans; simmer, covered, until vegetables are cooked but still hold shape, about 15 minutes. Mix cornmeal with water; stir into chili. Cook uncovered until mixture thickens slightly, about 10 minutes. If necessary, add salt to taste. Serve chili along with condiments.

Yield: 12 servings

*12 ounces of ginger beer or gingerale and 1-1/2 cups of water can be substituted for ale.

Avocado Salsa

1 cup chopped Oso Sweet Onion
1/4 cup chopped sun-dried tomatoes (packed in oil)
1 tablespoon white wine vinegar
1/2 teaspoon sugar
1/4 teaspoon red (hot) pepper flakes
3 ripe (but still firm) California Avocados, cut in small dice

Mix onion with tomato, vinegar, red pepper flakes, and salt. Gently fold in avocado. Chill 1 hour to marry flavors. Serve at room temperature.

Makes about 3-1/2 cups

Serving suggestions pictured above:

Sweet Onion Cornbread with Cheddar Cheese

Sweet Onion and Orange Salad with Mint