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stringBender's Chilli




Source of Recipe


Fred Talk


List of Ingredients




3/4 lb Burger (I use venison, but beef works OK)
3/4 lb Fresh Sausage
3 cans light red kidney beans
1 can black beans
1 lrg can tomatoe paste
1 beer
1 large yellow onion - diced
2 cloves garlic - minced or pressed
1 Tbsp cumin
1 Tbsp oregano
1/2 Tbsp ground mustard
1 tsp sage
4 Beef Boullion cubes
Chilli powder to taste.
Black pepper to taste (remember it gets hotter as you cook it)
Hot sauce of your choice to taste (I use Dave's Insanity, but not much)


Recipe



In a crock pot combine the beans, tomatoe paste, beer and spices less one galric clove. Set to high.

Brown the burger and sausage with the remaining garlic. About half way through add the onion. DO NOT DRAIN! Most chilli recipes call for a bit of vegetable or conola oil. I, instead, do not drain the meat. I also highly recomend seasoning the meat while you brown it. I usually use cumin, season salt and sage. It makes a huge difference on your end result.

Add the meat to the crock pot, grease and all.

Once the pot is good and hot (it should be slightly bubbling), set to low and let it cook for a good 6 hours. You'll want to stir it occasionally so it does not stick to the sides.

This is best if you let it cool and reheat it again. The flavor really blends. I like thick chilli, so you may want to additionally add some water as it cooks. Also, I put about 3/4 or a table spoon of kosher salt, so feel free to play with that as well.