|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 1 | cup | Kidney beans, canned (red, 15oz drained) | 1 | cup | canned black beans, rinsed and drained (1 15oz can) | 1 1/2 | pounds | ground beef | 4 | links 4/lb | Hot Italian Sausage 1 lb | 2 | cups, chopped | Onion, chopped | 1 | tablespoon | garlic minced | 1 | cup | Peppers, sweet, green chopped 1 whole medium | 1 | pepper | jalapeno pepper, seeded and diced | 3 | tablespoons | chili powder | 2 | tablespoons | Spices, ground cumin | 3 | tablespoons | brown sugar | 1 | can (6 oz) | tomato paste | 1 | teaspoon | oregano, dried | 1 | teaspoon | black pepper | 1/2 | teaspoons | salt | 1 | tablespoon | red peppers (hot), crushed | 1 | can or bottle (12 fl oz) | dark beer | 1 | teaspoon | cayenne pepper | 1 | can (28 fl oz) | fire roasted tomatoes canned, diced | 1/2 | cup, diced | shredded cheddar cheese |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | Heat a large Dutch oven over medium-high heat. Remove casings from sausage. Add sausage, onion, beef, garlic, jalapeno, red onion, green bell pepper to pan; cook 8 minutes or until sausage and beef are browned, stirring to crumble. | | 2 | Add chili powder and the next 8 ingredients (chili powder through Cayenne Pepper), and cook for 1 minute, stirring constantly. Stir in beer, tomatoes, and kidney beans and black beans; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally. *For some added heat add more red pepper flakes and cayenne pepper* | | 3 | Uncover and cook for 30 minutes, stirring occasionally. Sprinkle each serving with cheddar cheese. |
|
