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.

6 Tbls EVOO

2 Tbls white wine vinegar

1 tbls lemon juice

2 tbls chopped parsley

1 teaspoon dreid basil

1/2 teaspoon crushed red pepper

1/2 teaspoon dried oregano

Salt & Pepper

2 lbs ground beef
1 Tbls each Worcestershire, Hot sauce and Soy sauce 
Salt & pepper 
12 cloves of garlic, minced 
6 Hamburger buns 
Onions, sliced
Butter
Cheese for melting on burgers

Mix ground meat with Worcestershire, hot and soy sauces. Mix in salt, pepper, garlic and 2 tbls softened butter. Form into six each 1/3 lb patties. Heat large fry pan to med-high. Saute onions 10-15 minutes until all are caramelized and some are even charred. Fry burgers 3-5 minutes, flip and repeat on other side. Add grilled onions to top then place a slice of cheese over onions. Melt cheese. Lightly butter each side of buns and toast. Assemble and enjoy