This recipe was given to me by a good friend who got it from a good friend... so who knows where it really came from. I'm not a huge fan of tomatos. Originally this recipe calls for 1 (28 ounce) Can of Whole Tomatos. I say use more diced tomatos (28 ounces diced tomatoes + the can that the recipe already calls for) but that is your call. Enjoy!
1. In a large pot or Dutch oven borwn beef and sausage well (about 10 minutes). Drain and set aside.
2. In the same pot, add onions, peppers, and garlic. Saute until translucent.
3. Add the meat back into the pot and mixed together.
4. Add in seasonings: salt, pepper, chili powder, paprika, Coriander, Cumin, Cayenne Pepper, and Red Pepper. Mix together.
5. Stir in chicken stock, beer, and bay leaves.
6. Add canned tomatos and tomato paste.
7. Stir well and bring to a boil.
8. Once boiling, reduce to a simmer until thickened (about an hour). Stiring occasionally.
9. Skim any fat off the top whenever possible.
10. After chili has thickened, add beans and cover for 1-2 hours.
11. Add flour to thicken as needed.
I added 3 dried ghost peppers to my recipe. Threw them in with the onions in the beginning. Made my chili extra spicy!! YUMMMM
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|Serving Size: 1 Serving (391g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 255 (55%)|
|Amt Per Serving||% DV|
|Total Fat 28.3g||38 %|
|Saturated Fat 10.1g||50 %|
|Monounsaturated Fat 8.3g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 99.7mg||31 %|
|Sodium 536.4mg||18 %|
|Potassium 766.3mg||20 %|
|Total Carbohydrate 23.6g||7 %|
|Dietary Fiber 5.6g||22 %|
|Sugars, other 18g|
|Protein 28.4g||41 %|
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Calories per serving: 460
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