into making chili, the first batch of the season. It's 37*F this AM.
Now gotta wait for 7PM dinner while the house just REEKS of great chili bubbling along. :cry: :cry:
2 lb ground meat (I prefer Venison)
1 lb hot sausage
1 small bottle Heinz 57 or A-1 steak sauce
2 cans (or 1 large) Ro-Tel tomatos with green chilis (or 1 large can crushed tomatos)
2 cans (or 1 large) tomato sauce
1 bottle, dark, bock-style beer ( I like Shiner Bock or Dixie Blackened Voodoo Lager (Amber Bock is OK too))
2 cans chopped mushrooms
1 large red onion, chopped and fried
3 to 5 cloves diced garlic, fried
3 cans Ranch Style pinto beans with sliced Jalapeno chilis
1/3 cup chili powder
1 Tablespoon each .... Cumin, Coriander, Oregano
1/2 Tablespoon Cayenne Pepper
1 Cinnamon Stick
1 additional fresh Jalepeno pepper, ends cut off, halved,
and seeded (similar to a bay leaf in function)
Brown meat, drain
Brown Sausage, drain
Return meats to skillet, add steak sauce, saute to cook in,
put in crock pot
Brown onions, mushrooms, and garlic, add to pot
Add all other ingredients to crock pot (fills a 6-qt near the rim)
Cook at least 8 hours to allow spices to blend
If too thick, add beer
If too thin, thicken with a mesa-flour and water paste (don't use too much, is best to cook down to thicken)