Chili (Ground Beef and Italian Sausage with Guinness)

prizewinningbeefsausagechili Chili is a great dish to make for a crowd once the temperature drops. Plus its delicious leftover. This recipe given by a friend is his award-winning version of a classic chili.

1 Tbsp. olive or grapeseed oil
1 large Vidalia onion, chopped
2 jalapeños, chopped, seeds in or out based on your preference for heat
3 large cloves garlic, minced or 2 Tbsp. garlic paste
2 lbs ground beef
1 lb hot or mild sausage, casing removed
6 oz of beer, such as Guinness
1 (28 oz) can crushed tomatoes
1 (15 oz) can fire roasted diced tomatoes
2 Tbsp. can tomato paste, more if you want it thicker
1 (28 oz) kidney beans, drained and rinsed (add more beans if you love them or are trying to stretch the chili)
red pepper flakes, to taste if your jalapeño wasn't spicy or you want more heat
4 Tbsp. chili powder
2 tsp. sea salt
1 tsp. black pepper, freshly ground
1½ Tbsp. sugar
1 Tbsp. Worcestershire sauce

To Serve:
freshly shredded cheese
sour cream or Greek yogurt
freshly cut chives

Heat your oil in a large pot, sauté your onions, jalapeños and garlic over medium heat, stirring often for about 2½ minutes If using fresh minced garlic, add in with 30 seconds to go (if using garlic paste add in when you add tomatoes). Remove from the pot and place in a bowl, set aside.

Add the ground beef and sausage to the pot and cook over medium-high heat. Cook your meat, stirring often until it is mostly browned. Drain off most of the grease/liquid using a lid to assist you.

Add in the beer and the onion-pepper mixture to the beef and simmer for 2 minutes.

Add tomatoes and tomato paste. Stir well.

Add in the beans, chili powder, salt, pepper, sugar and Worcestershire sauce and stir well.

Let the chili come to a bubble, stirring often. Continue cooking on low heat for 20-30 minutes, stirring often.

Adjust seasonings to your liking, depending on your taste, you may want to add in 1 tsp. ancho chili powder or a Tbsp. of cocoa powder (which I do from time to time for a depth of flavour).

Chili gets better with time, so let it rest on the stove covered by a lid for an hour prior to serving if you can (or make a day ahead). Reheat and serve.

Serve with bowls of shredded cheddar cheese (sharp and mild), sour cream, chopped chives or toppings of your choice.

Makes 8 servings.

Cook's Notes:

Add in an extra jalapeño if you want spicy chili. However, it depends on the jalapeños. You never know if you will get one that sets your mouth on fire or is a dud. Always test your fresh peppers for spice level.
Play around with the beans you use. Sometimes I do half kidney and half black beans. No rules.
Use fresh tomatoes cut up, canned diced or crushed. Crushed will give you the thickest chili typically. If you find fire roasted tomatoes, always go for those.
Add as much chili powder, salt and pepper as your heart desires.
We like scooping up this chili with quality corn chips.