Ingredients:
- 4 double-size cans of chili beans (8 regular cans)
- 3 lbs grass-fed ground beef
- 1 large turkey sausage
- 2 green bell peppers
- 2 bunches green onion
- 1 cup fresh criminis or 3 small cans mushrooms
- 2 small cans tomato paste (optional)
- 4 cans stewed tomatoes
- 2 cups pasta noodles (optional)
- 4 T chili powder
- 8 cups beef broth
- 1/2 can/bottle beer
- sea salt
- Chili powder
- seasoned salt
- garlic powder
- Tabasco
- Worcestershire
Directions:
Heat beef broth (8 cups) in large pot until warm. Then add and simmer chopped peppers, onions, mushrooms, stewed tomatoes (and optional tomato paste), and sea salt. Stir on low heat for a few minutes. Add generous portions of seasoned salt, garlic powder, and chili powder to the pot mixture. Also add half of the Tabasco.
Start to cook ground beef and turkey sausage in separate skillets. In the hamburger skillet, after draining the fat, add generous portions of seasoned salt, garlic powder, and chili powder. In the turkey skillet, mix enough Worcestershire sauce to be soaked up by the turkey. Add generous amounts of garlic powder to the turkey.
While meat is continuing to cook, add chili beans, chili powder, the remaining Tabasco and optional pasta to the pot and stir. After about 5 minutes, add cooked hamburger, turkey sausage and beer.
Cover pot and let simmer for 2 hours, stirring every 15 minutes.
Makes roughly 20 – 25 servings.
For a smaller party, cut this in half in order to fit into a large croc-pot
Notes:
You will need a very large pot for this recipe, unless you cut the amount in half.
If you have leftovers, you may need to add a little water, because chili will thicken in the fridge.
Make sure to enjoy with beer and lots of tortilla chips. :)
Author: Todd Doherty
