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Dave's "Dog Breath" Chili
2 lbs Ground Beef
1 lb Bulk Sausage (Italian or Sage) (Pork or Venison)
2 Large Yellow Onions, chopped
2 Bell peppers, chopped (red, yellow or green or mix, I prefer 1 red & 1 yellow)
2 tablespoons minced garlic (3-4 cloves)
¼ cup corn flour
4 tablespoons Chili Powder
3 teaspoons each: ground cumin, basil leaves, oregano
1 teaspoon each: Cavenders, Pig Powder, red pepper
3 28 ounce cans Italian style crushed tomatoes, drain ½ of the liquid out
4 tablespoons Worcestershire sauce
1 cup coffee
1 12 ounce can of beer
2 teaspoons Louisiana hot sauce
1 15 ½ ounce can each: red kidney or chili beans, garbanzo beans, black beans
sliced olives, sliced banana pepper rings, tortilla chips and shredded Monterey Jack cheese
Sautee over medium heat beef, sausage, onions, bell peppers and garlic about 20 minutes or until veggies are tender; drain off fat. Stir in flour, chili powder, cumin, basil, oregano, Cavenders, Pig Powder and red pepper, cook a couple minutes, careful not to burn. Add tomatoes, breaking up with spoon or fork as adding, stir in Worcestershire, coffee, beer and hot sauce; cover, simmer on medium-low heat for approx. an hour, stir occasionally add water or beer as necessary. Add more red pepper or hot sauce to taste (remember that hot sauce and red peppers will increase the overall heat of the chili gradually not instantly). Stir in beans, continue cooking until beans are heated thoroughly, add olives and stir. Put crushed tortilla chips in bowl, ladle chili over chips, put sliced banana peppers and shredded cheese on top. Serve with cornbread on the side and a frosted mug of cold beer.
