2 TBLS Vegetable Oil
2 Medium Onions, Chopped
3 TBLS Minced Garlic
1 Pound Ground Beef (prefer Coarse Ground Beef for Chili or Chili Meat)
1 Pound Jimmy Dean Hot Sausage
1 Can Diced Tomatoes (14.5 oz)
1 Bottle/Can of your Favorite Beer (I use Michelob Amber Bock)
12 oz Tomato Paste
2 Cups Beef Broth (I use Better Than Bouillon and make my own)
1 TBLS Brown Sugar
4 TBLS Chili Powder
2 TBLS Ground Cumin
1 TBLS Unsweetened Cocoa
2 tsp Dried Oregano
2 tsp Cayenne Pepper (ground)
2 tsp Salt
2 tsp Black Pepper
1 Can Black Beans drained (optional)
1 Can Dark Red Kidney Beans drained (optional)
1 Small Package Sliced Mushrooms--not canned--eww spit spit (optional)
Heat your oil in the pan, add onions, garlic, and your meats. Stir and cook until meat has just turned brown. Check your "fat" in the pan, if you need to drain it, go ahead, if its a small amount, keep it, makes the chili that much better.
Now add your remaining ingredients. Stir it all together... Add more Beef Broth if necessary.. Adjust your flavors if necessary. Let simmer on low heat for about 2 hours. Less if you are HAWNGRY. Kick this up with chopped hot peppers added in with remaining ingredients. Whatever you prefer. If you make it too hot, just add a little more brown sugar to help cut it back a bit. I like to sweat when I eat so the hotter the better. A really nice Jalapeno Cornbread goes wonderfully with this. Want to try something different? Cook some Spaghetti Noodles al dente and top it with hot chili, cheese & diced red onion.... we call that Cincinnati Chili!
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