Pete & shannon's damn good chili

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 jalapeƱo 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.

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