Pete and shannon's damn good chili

Yield: 10 servings

Measure Ingredient
2 pounds Lean ground beef
1 pounds Hot breakfast sausage; without skin
1 teaspoon Salt
½ teaspoon Fresh-ground black pepper
3 mediums Onions; chopped
1 \N Green bell pepper; chopped
2 \N Green jalapeƱo chili peppers; chopped
1 teaspoon Garlic powder
3 \N Beef bouillon cubes
1 tablespoon Cumin
5 tablespoons Chili powder
4½ ounce Barbecue sauce; (1/4 bottle)
6½ ounce Tomato paste; (1 can)
12 ounces Tomato sauce; (1 can)
12 ounces Beer; (1 can)
1 quart Water
32 ounces Red kidney beans; (2 cans)
\N \N I prefer chili style
1 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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