My favorite chili recipe of all time. See November 7, 2007 post for the history behind my chili recipe. I just realized too, I did an homage to it for last year's Super Bowl. It's a perfect chili for Super Bowl Sunday. Many times I feel like it's Thanksgiving morning on SB Sunday's because I get up eat breakfast, and start making a feast.
Enjoy!
5 slices of bacon
8 ounces hot bulk pork sausage
1 1/2 pounds ground beef
1/2 cup chopped green pepper
1 cup chopped onion
1 clove of garlic
1 or 2 dried red chili peppers, seeded and crumbled
2 jalapeno peppers, seeded and diced
1 to 1 1/2 teaspoons of chili powder
1/4 teaspoon dried oregano
two twelve ounce cans of Coors beer (okay, we cheat a lot and use Hefeweizen,
or a good amber ale)
one 12 ounce can of tomato paste
one 16 ounce can of pinto beans, drained
Cook bacon till crisp; drain and set aside. Brown sausage. Drain, reserving 2 tablespoons of drippings, set aside. In reserved drippings, brown the ground beef, onion, green pepper and garlic. Add bacon, sausage, pepper, chili powder, oregano, and 1/2 teaspoon of salt. Stir in beer and tomato paste. Bring to boiling; simmer, covered for 1 1/2 hours. Add beans, simmer, covered, 30 more minutes. Serve with shredded cheese and chopped onion.
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