2.5 lb. Lean ground chuck
1 lb. Hot Italian sausage
1 cup Finely chopped onion
4 Garlic cloves; finely chopped
1 btl BUD ICE beer (12 oz.)
20 oz. Dark red kidney beans
20 oz. Light red kidney beans
8 oz. Hunt's tomato sauce
1 cup Water
3 tb Chili powder
2 tb Ground cumin
2 tb Wyler's beef-flavor instant-bouillon (or 6 cubes)
2 ts Oregano leaves
2 ts Paprika
2 ts Sugar
1 ts Unsweetened cocoa
1/2 ts Ground coriander
2 ts Hot sauce
   
1 ts Flour - optional
1 tb Warm water - optional

In large saucepan or Dutch oven, brown half the meat; pour off fat.

Remove meat. Brown remaining meat; pour off all fat except 2 Tbsps.

Add onion, garlic; cook and stir until tender.

Add meat and remaining ingredients except flour, and warm water.

Mix well. Bring to boil; reduce heat and simmer covered 2 hours.

Stir together flour and warm water. Mix well.

Stir into chili mixture. Cook covered 20 minutes longer.

Serve hot. Makes 2.5 quarts.

 

 


 

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