by Thomas Leggate

Created on: May 21, 2007

Superbowl Beef and Sausage Chili:

A friend gave this recipe to us a few years back. It's now a Superbowl Sunday staple around our house, as well as a few other times during the year. I typically make this the night before and gradually bring it back to temperature in the slow cooker (low setting) the day we plan to use it. A quick note, experiement with different chili powders, there are a ton of options when shopping online and they are very different. We hope you enjoy it as much as we do.

1 lbs. Cubed beef (stew meat is fine)
1 lbs. Pork sausage
1 tbs. Vegetable oil
1 medium onion, chopped
6 cloves garlic, minced
1 tsp. hot sauce (I recommend Frank's RedHot but optional)
8 oz. Tomato sauce
8 oz. Beer (I recommend Guinness if available)
8 tsp. Chili powder (as fresh as possible, makes a HUGE difference)
2 tsp. Paprika
1 tsp. Ground cumin
1 tsp. Salt (optional)
1 tsp. Ground oregano
tsp. White pepper
tsp. Garlic powder
tsp. Ground basil

First step, divide the spice mixture in half.

Cook beef, sausage, onion and garlic in oil over medium heat until meat is cooked through. Add hot sauce, tomato sauce, beer and half of the spices. Cover and simmer until meat is tender (about 1 to 2 hours), stirring as needed. Add water if it's becoming too thick.

Add remaining spices and simmer another 30 minutes until seasonings are well incorporated. Continue to stir occasionally during this time.

When we serve it the following day we will typically top with a dab of sour cream, some fresh sliced green onion or white onion finely chopped. The toppings are completely up to you.

Enjoy!

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