1 lb each ground beef (20% fat) and link Mild Italian Sausage (cut into small chunks)
2 tablespoons olive oil
1 large onion, diced
4 jalapeno peppers diced (remove seeds if you want less heat)
12-20 cloves of garlic, minced (I will actually use 30 or so as I love garlic)
1/2 bottle any dark beer
1 15 oz can each kidney, pinto and black beans
4 tbs chili powder
1 tablespoon each oregano, dried basil, cumin
1 teaspoon each crushed red pepper and cayenne pepper
2 cans 15 oz diced tomatoes
1 can 15 oz tomato sauce
1 small can tomato paste
1 can 15 oz beef broth
1 tabelspoon honey or molassas
1 tablespoon brown sugar
3 tablespoons Worcestershire sauce
Salt and pepper
Heat large stock pot to med-high, add oil until it is hot. Saute onions (adding salt & pepper) for 5 minutes, add jalapenos (and more salt) for another 5 minutes, then 5 more minutes with garlic added. Slide veggies to edge (or remove) and brown beef and sausage. De-glaze with the dark beer. Add everything else, bring to a boil, then reduce heat and simmer for hours. The longer the simmer the more the flavors mature. I like to cook one day then refrigerate over night and simmer for 6-8 hours the next day before serving.
