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Instructions |
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In a very large pan brown the burger and sausage, cook sausage separate if space is an issue. Use a spatula to break up the meat while it is cooking, the size of the meat chunks is your choice. Meanwhile chop your onions. Drain the grease from the sausage and burger.
Put all ingredients in a very large stock pot.
Simmer the chili for about two hours over medium heat. You can cook at a lower heat for longer, which is better. When the onions are translucent it is ready to eat but it is much better when you let it sit over night. This recipe is even better leftover. It also freezes very well.
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You can use any type of meat to total 3lbs, such as ground turkey or chicken, just make sure you have 3 total lbs of meat. Note that ground turkey and chicken will not be as flavorful as beef and sausage.
You can use any type of beer but the stronger beers will produce a better flavor. I use Coors Light or Rolling Rock which are both lighter beers but I like the flavor.
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Sazon Goya (6 packets to a box) and Mexican Oregano are both available in the International isle. I usually add an additional large - 28oz - can of diced tomatoes because this recipe is pretty thick; you can add if you like once you determine the thickness from the original recipe. Adding a cup of water will not impact the overall taste; in case you like thinner chili.
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If you like your chili really spicy you can add more Cayenne but only add by 1/2 tsp at a time and let it cook for a bit before tasting to determine if hot enough. This recipe has won many unofficial contests at work places and churches.
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Serving
Suggestions |
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Serve the chili with toppings such as saltine crackers, sliced jalapenos, shredded cheddar, sour cream or tortilla chips.
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Originally Submitted
8/15/2017
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