Prick suasage in several places. Place a large wide saucepan over medium heat. Add sausages and brown on all sides, turning occasionally, for about 10 minutes. Add a little oil only if needed. Transfer sausages to a plate. Sausages will not be completely cooked.
Stir onions and garlic into fat remaining in frying pan and saute for 5 minutes, adding a little oil if needed. Add bell peppers and jalapeno peppers. Saute for 1 minute. Add chili powder and cumin and stir until aromatic, about 30 seconds.
Add tomatoes along with their juice, beer and beans. Break up tomatoes with a spoon. Cut sausages into bite size slices and add to chili. Bring to a boil over high heat. Reduce heat to low and simmer for 30 minutes to blend flavours and thicken. Stir often. Taste and add salt and pepper, if needed. Serve right away or refrigerate. Chili will keep for several days and also freezes well. Serve in bowls with shredded cheese and green onions as garnish.
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|Serving Size: 1 Serving (366g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 535 (73%)|
|Amt Per Serving||% DV|
|Total Fat 59.4g||79 %|
|Saturated Fat 22.7g||113 %|
|Monounsaturated Fat 25.8g|
|Polyunsanturated Fat 7.3g|
|Cholesterol 145.6mg||45 %|
|Sodium 1591.4mg||55 %|
|Potassium 908.1mg||24 %|
|Total Carbohydrate 20.7g||6 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 15.9g|
|Protein 31.3g||45 %|
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Calories per serving: 737
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