Corn Chip Chili Bowl

Corn Chip Chili Bowl 2 tablespoons extra virgin olive oil 1 cup onion, diced 1 seeded and stemmed jalapeño, minced, about 3 tablespoons 1 pound hot Italian sausage removed from casings 1 6-ounce can tomato paste 1 12-ounce bottle dark ale 1 10-ounce can diced tomatoes with chili’s 2 16-ounce cans Bush’s brown sugar Hickory baked beans 8 hot dogs, cut into bite sized pieces 1 9 1/4-ounce bag Fritos chili cheese-flavored corn chips 1 pound hot pepper jack cheese, shredded Sour cream, optional In a 4-5 quart pot, heat oil over medium high heat and once hot, add onion and jalapeño pepper. Cook three minutes then add the sausage meat, breaking up pieces. Cook five minutes until no longer pink. Add tomato paste and cook one minute. Add the ale and stir. Cook for five minutes on high to evaporate some of the liquid, stirring frequently. Lower heat back to medium high and add the tomatoes, beans and hot dog pieces and bring to a rolling boil. Cook for five to ten minutes to desired thickness stirring to make sure it does not stick. To serve, place Fritos in a serving bowl, top with meat mixture and sprinkle shredded cheese over top. Serve with optional sour cream for those who want to cut the heat a bit.