2 tablespoons olive oil
1 large red onion, diced
1 medium red bell pepper, diced
1 medium yellow bell pepper, diced
4 cloves garlic, chopped
1 pound lean ground beef
8 ounces Italian sausage, casing removed
1/4 cup chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
One 4-ounce can tomato paste
One 12-ounce bottle beer
One 28-ounce can diced tomatoes
One 14-ounce can diced tomatoes
One 15-ounce can black beans, drained and rinsed
One 15-ounce can kidney beans, drained and rinsed
One 15-ounce can pinto beans, drained and rinsed
Chopped green onions
Add the olive oil to a large Dutch oven over medium-high heat. Once hot, add the onions and peppers and sauté until soft, about 4 minutes. Add the garlic and sauté until just fragrant. Stir in the beef and sausage, breaking it up with the back of a wooden spoon, and cook until browned, about 6 minutes.
Drain the beef mixture through a colander. Add it back to the Dutch oven and stir in the chili powder, cumin and oregano. Cook for about 2 minutes. Stir the tomato paste into the beef mixture; this will "toast" it and give the chili more flavor. Add the beer and stir up any browned bits on the bottom of the pan. Bring to a simmer, and then add the diced tomatoes and beans. Simmer on medium-low for 2 hours, stirring on occasion to keep the bottom from sticking.
Top with shredded cheese, sour cream and chopped green onions before serving.
Take a couple of Tums or Pepto Bismol just in case.
2 hr 35 min
2 hr 15 min
JACK ASS OF THE MONTH – Arizona Gov. Jan Brewer for saying “I’ve got plenty of time” to decide whether discriminating against gays should be legal?
2014 Season to date (15-14)