The Perfect Chilli

By atallman

Ingredients

• 5 Tablespoons of chili powder
• 3 Tablespoons of paprika
• 2 Teaspoons of cayenne pepper
• 2 Teaspoons of oregano
• 2 Teaspoons of garlic powder
• 1 Teaspoon of cumin
• 1 Teaspoon of fresh ground black pepper
• 1 fresh Mexican chili pepper
• 1 fresh jalapeno pepper
• 1 fresh jab Nero pepper
• 2 lbs. of ground chuck steak or deer
• 1 lb. Of breakfast sausage
• 1 large white onion, diced
• 1 - 8 1 - 8oz. can of tomato sauce
• 1 - 8 1 - 8oz. jar of green chili salsa
• 1 - 4 oz. can of green chili peppers, chopped
• 1 - 16 oz. can of tomato paste
• 1 - 24 oz. can of whole tomatoes, chopped, reserve liquid
• 1 - cup of beef broth
• 1 - 16 oz can of pinto beans
• 1 - 16 oz. of red kidney beans
• 3 - 12 oz. bottles or cans of golden beer
• 2 lbs. Cheddar cheese, grated

Preparation

Step 1

In a small bowl, combine the seasoning mixture ingredients together and set aside.

In a large saucepan, brown the meats together, over medium high heat.

Add the onions and half the seasoning mixture.

Cook, stirring occassionally, until the onions become soft.

Drain excess oil from the pan; set aside.

In a large sauce pan, combine the tomatoes sauce, salsa, chilli pepers, jalopena peppers, jabanero peppers, tomatoe paste, stewed tomatoes, beef stock, pinto and kidney beans, beer and red pepper sauce, mix well.

Bring to a boil, reduce heat and simmer, stir often, for 15 minutes.

Stir the browned meat and the remaining seasoning mixture; simmer, stir occasionally, for 2 1/2 hours.

Serve hot in warm bowls.

Makes about 4 quarts