Pete & shannon's damn good chili
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2.00 | pounds | Lean ground beef |
| 1.00 | pounds | Hot breakfast sausage; without skin |
| 1.00 | teaspoon | Salt |
| ½ | teaspoon | Fresh-ground black pepper |
| 3.00 | medium | Onions; chopped |
| 1.00 | Green bell pepper; chopped | |
| 2.00 | Green jalapeño chili peppers; chopped | |
| 1.00 | teaspoon | Garlic powder |
| 3.00 | Beef bouillon cubes | |
| 1.00 | tablespoon | Cumin |
| 5.00 | tablespoon | Chili powder |
| 4½ | ounce | Barbecue sauce; (1/4 bottle) |
| 6½ | ounce | Tomato paste; (1 can) |
| 12.00 | ounce | Tomato sauce; (1 can) |
| 12.00 | ounce | Beer; (1 can) |
| 1.00 | quart | Water |
| 32.00 | ounce | Red kidney beans; (2 cans) |
| I prefer chili style | ||
| 1.00 | dash | Cornstarch; to thicken |
Directions
Brown meats, drain all fat, saut‚ onions and peppers. Add remaining ingredients. Simmer for at least 4 hours over low heat stirring occasionally. Thicken just before serving with a cornstarch and water mix if necessary. If color is too light, add a few drops of gravy master.
Recipe by: Pete and Shannon Whom Converted by MM_Buster v2.0l.