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Ingredients Jump to Instructions ↓

  1. 3 pound(s) Ground Beef

  2. 3 pound(s) Ground Pork Sausage

  3. 3 whole(s) Spanish Onions - Diced

  4. 2 whole(s) Green Peppers - Diced

  5. 7 tablespoon(s) Chili Powder

  6. 4 tablespoon(s) Ground Cumin

  7. 2 teaspoon(s) Ground Red Pepper

  8. 1 teaspoon(s) Cinnamon

  9. 3 tablespoon(s) Garlic Powder

  10. 2 tablespoon(s) Onion Powder

  11. 2 whole(s) Bay Leaves

  12. 4 tablespoon(s) Garlic - Minced

  13. 4 tablespoon(s) Dark Brown Sugar

  14. 3 teaspoon(s) Kosher Salt

  15. 2 teaspoon(s) Fresh Ground Black Pepper

  16. 2 whole(s) Dark Beers or Lager

  17. 24 ounce(s) Beef Stock

  18. 32 ounce(s) Crushed Tomatoes - Canned

  19. 8 ounce(s) Tomato Paste - Canned

  20. 2 can(s) Red Kidney Beans

  21. 1 whole(s) Large Sweet Potato - Diced

  22. 16 ounce(s) Shredded Chedder Cheese

  23. 1 container(s) Sour Cream

Instructions Jump to Ingredients ↑

  1. Brown the beef and pork sausage in large heavy pot, drain juices from pot when cooked through and return to stove top over medium high heat.

  2. Add 2/3 of the diced onions - reserving the remaining for service. Add the fresh garlic and peppers and cook about 5 minutes or until veggies are slightly translucent.

  3. Add chili powder, cumin, salt, pepper, ground red pepper, garlic powder, onion powder and cinnamon.Cook for 10 minutes to release the oils and flavor from all those wonderful spices.

  4. Add beer, beef stock and bay leaves, bring to a boil and simmer uncovered for 10 minutes.

  5. Add tomatoes (paste and crushed) and brown sugar and simmer covered for 1 hour.

  6. Add kidney beans and sweet potato andsimmer for 45 minutes or until sweet potatoes are soft.

  7. Seve in bowls accompanied by the remaining diced onions, the shredded cheese and the sour cream.

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