What’s the secret ingredient to this chili? It’ll make this your new favorite recipe!
It’s important not to overcrowd the pan when sautéing beef. Cook the beef in two rounds to ensure correct doneness on all meat.
8 ounces mild to hot bulk pork sausage
1 ½ pounds Certified Hereford Beef ground beef
1 cup chopped onion
½ cup chopped green pepper
1 clove garlic, crushed
1 small dried red chili pepper
1 jalapeno pepper seeded and diced (optional)
1 ½ teaspoons of chili powder
¼ teaspoon dried oregano
2 - 12 oz cans of a light sweet beer like Coors, Red Strip or Corona
1 can tomato paste (12oz)
1 can diced tomatoes (16oz)
1 can of pinto beans, drained (16oz)
Using a large cast iron skillet, Dutch oven or gallon sauce pan, brown sausage and save 2 tablespoons of the drippings.
Set browned sausage aside and brown the ground beef, onion, green pepper and garlic.
When ground beef, onion, green pepper and garlic are evenly cooked, add sausage, diced tomatoes peppers, chili powder, oregano and ½ teaspoon salt. Cook for 10 minutes.
Transfer to dutch oven or gallon sauce pan. Add the beer and tomato paste and bring to a boil. Simmer with lid pan for 1 ½ hours.
Add pinto beans and simmer covered for 30 minutes or more. Remove from heat and serve with toppings such as cheese, green onion and jalapeno pepper slices.
Versatile, lean and economical. Ideal for recipes calling for browned, crumbled ground beef, such as chili, tacos and spaghetti sauce.More About Cuts