While I was away last week George came up with his own Chili Recipe. Thankfully he saved me a bowl because it is really good. I mean really good! It’s National Chili Month! If you are looking for more recipes try my Cincinnati Chili or this quick and easy chili mac!
George’s Chili Recipe
2 lbs lean ground beef
1 cup chopped onion
1 lb sage sausage
7 to 8 cloves garlic, finely chopped
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 teaspoon ground red pepper (cayenne)
1 teaspoon paprika
2- 6 oz cans tomato paste
1 3/4 cups beef broth
1-12 ounce bottle dark beer or ale (George used Ale)
3-8 ounce cans diced tomatoes with juice
2-15 oz cans southwest style pinto beans
1-15 oz can mild chili beans beans
1-15 oz can western style ranch beans
1-10 can mild Rotel diced tomatoes and green chiles, undrained
salt and pepper to taste
In a stock pot, over medium high heat brown beef and sausage, drain. Add in onion and garlic and cook over medium heat 8 to 10 minutes, stirring occasionally, until onions are translucent.
Add all the spices and cook 5 minutes over medium heat. Stir in tomato paste and let cook while opening the lids on all the cans. Add remaining chili ingredients; stir until combined. Heat to boiling for a few minutes and stir constantly then reduce heat to low. Cover, simmer 4 hours stirring about every 20 minutes to prevent sticking to the bottom of the pot.
Serve with crackers, cheese, or other things such as chopped jalapeño peppers or chopped fresh onions.
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