Chop peppers, onions, mince up 6+ cloves of garlic, add to a large bowl. Chop the steak into about 1/2 inch cubes add to the large bowl. Break up the sausage into small pieces and add to the large bowl.
Add a few tablespoons of salt, add about a tsp of pepper (about 20 grinds), about 4 to 5 tbsp Worcestershire and maybe 2 tbsp of liquid smoke. Mix together fully. You don't want soup but you do want everything covered add more liquid if needed.
Let sit for at least 4 hours overnight if possible.
Brown mixture in 3 batches add to large pot. Add can of beans, add one can of tomatoes go slow adding the tomatoes you don't want the chili to turn into soup.
Once you get the right consistency add spices. About 2 tbps chili powder, about 5 dashes of Tabasco . Fry a tsp of cumin and coriander in some olive oil and add. Top if off with a light sprinkle of cayenne pepper. Season to taste after the first round. Chili powder should be main and then small amounts of the others.
Simmer 2-4 hours.
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|Serving Size: 1 Serving (191g)|
|Recipe Makes: 20|
|Calories from Fat: 91 (42%)|
|Amt Per Serving||% DV|
|Total Fat 10.2g||14 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 57.1mg||18 %|
|Sodium 361.6mg||12 %|
|Potassium 536.5mg||14 %|
|Total Carbohydrate 10.6g||3 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 7.7g|
|Protein 20.7g||30 %|
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Calories per serving: 218
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