Yield: 10 Servings
| Measure | 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 \N | Green bell pepper; chopped |
| 2.00 \N | Green jalapeño chili peppers; chopped |
| 1.00 teaspoon | Garlic powder |
| 3.00 \N | 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) |
| \N \N | I prefer chili style |
| 1.00 dash | Cornstarch; to thicken |
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.