2T vegetable oil
1
large onion, chopped
4 cloves garlic, minced
1 lb lean ground beef
1 lb mild ground sausage
4 (14.5 oz) cans petite diced tomatoes
45 oz
kidney beans (about 3 small cans) rinsed in cold water and drained
1 (14.5
ounce) can tomato sauce
½ cup granulated sugar
2T Hershey's baking
cocoa
1 can/bottle dark beer
1 (5 ounce) can tomato paste
3T chili
powder
3T oregano
1t cumin
1t salt
1t coarse ground black pepper
Over medium-high heat, heat the oil in a large heavy pot, add onion,
sauté 2-3 minutes and then add garlic and sauté another minute.
Add beef, break up and sauté until beef is lightly browned (no remaining
red); spoon off excess fat. Stir petite tomatoes, kidney beans and tomato sauce
into meat mixture. In a separate bowl, mix together sugar and cocoa. Add beer
to this chocolate mixture. With a whisk, blend tomato paste into chocolate/beer
mixture and add to meat mixture in large pot. Combine all spices. Add spice mixture
to pot. Turn heat up to high until mixture boils. Once chili boils, add lid and
turn heat to very and simmer for two hours. Stir frequently every 20-30 minutes.
Adjust seasoning.
TIP: Chief Cheese suggests removing lid 30-40
minutes before chili is done. Doing this will eliminate any acid aftertaste from
eating tomato sauce.
Serve with shredded cheeses, sour cream, chopped onions
and cornbread!
