This is the perfect winter time dish. We are expecting snow this weekend so I plan on baking all weekend to keep the house extra warm and smelling delicious. This recipe was adapted from Aunt Nubby's Kitchen who got it from Southern Living Magazine. My husband said it was the best chili he ever had. The addition of the sausage made the flavor a lot different than regular chili. We had a lot left over and chili always gets better the longer it blends together. So we enjoyed it for a few meals. Have a great weekend!
1 lb ground beef
1 lb ground pork sausage
1 large onion, chopped
1 red bell pepper, seeded and chopped
1 yellow pepper, seeded and chopped
4 garlic cloves, minced
2 cans (14.5 oz) diced tomatoes
1 tbsp chopped jalapenos
1 12 oz bottle of beer
1 can (8 oz) tomato sauce
1-1/2 tbsp chili powder
1 tsp ground cumin
1 tsp sugar
1 tsp salt
1 tsp crushed red pepper
1/2 tsp ground black pepper
1/2 tsp dried oregano
1 (16 oz) can kidney beans, rinsed and drained
1 (16 oz) can black beans, rinsed and drained
In a large pot over medium heat, cook ground beef, ground sausage, onion, red and yellow peppers and garlic until meat crumbles and is no longer pink, about 10-15 minutes.
Stir in diced tomatoes, jalapenos, beer, tomato sauce, chili powder, cumin, sugar, salt, red pepper, black pepper and oregano. Bring to a boil. Cover, reduce heat to low and simmer 2 hours, stirring every 20 minutes. Add kidney beans and black beans and cover. Cook for 15 more minutes.
Serve in bowls with shredded cheddar cheese on top. We like to serve our chili over rice but it can also be served over corn chips.
Linked at: http://www.thecountrycook.net/, www.foodiefriendsfridaydailydish.com