2 pounds lean ground beef
1 pound hot breakfast sausage — without skin
1 teaspoon salt
1/2 teaspoon fresh-ground black pepper
3 medium onions — chopped
1 green bell pepper — chopped
2 green jalape?o chili peppers — chopped
1 teaspoon garlic powder
3 beef bouillon cubes
1 tablespoon cumin
5 tablespoons chili powder
4 1/2 ounces (1/4 bottle) barbecue sauce
6 1/2 ounces (1 can) tomato paste
12 ounces (1 can) tomato sauce
12 ounces (1 can) beer
1 quart water
32 ounces (2 cans) red kidney beans,
I prefer chili style Dash cornstarch — to thicken
Brown meats, drain all fat, saut? onions and peppers. Add remaining ingredients. Simmer for at least 4 hours over low heat stirring occasionally. Thicken just before serving with a cornstarch and water mix if necessary. If color is too li ght, add a few drops of gravy master.