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East of the Border Chili




Source of Recipe


the web


List of Ingredients




1-1/2 lbs. coarsely ground lean beef
3 oz. sausage, crumbled (optional, but GOOD!)
1 (16 oz) can tomatoes, chopped, with juice or use fresh tomatoes
1 (8 oz) can tomato sauce
1 can beef bullion or one cup beef stock
1 (12 oz) can beer
2 cloves garlic, minced
2 med. onions, chopped
2 jalapeno peppers, chopped (if you like it hot) or cayenne pepper to
taste
3 Tbsp chili powder or ground chiles
2 tsp oregano
1 Tbsp whole cumin seed, toasted in skillet about 2 min., stirring
often
1 Tbsp salt



Recipe



Sauté beef, sausage, onion and garlic until meat is gray. Drain well.
Place in crockpot. Add Anchos or chili powder and rest of ingredients
and cook on low for 5 hrs. At this point I add 3-4 cups cooked pinto beans, or 2 (15 oz) cans, drained. Cook another 60 minutes. Add a little masa harina and water paste if chili is too thin.
Serve with grated Jack cheese on top, jalapeno cornbread, salsa and chips, and a salad.