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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 12 |
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Developed by Max & Bumpa on a camping trip to High Cliff State Park, Appleton, Wisconsin, USA. From the Kitchen of: MAX Huddleston (age 8) & Dale Matthews (older than dirt) Ingredients:
3 lbs angus sirloin steaks |
3/4 lb italian sausage (without casing) |
1/4 cup olive oil |
1/2 cup rice vinegar |
2 white onions, chopped |
4 bell peppers, chopped |
6 garlic cloves |
1/4 cup chili powder |
2 tablespoons paprika |
2 tablespoons chili paste |
1 (15 ounce) can tomato sauce |
1 (15 ounce) can tomatoes |
1/4 cup mexican oregano |
24 ounces beer |
2 jalapenos (3 slits in side) |
1/2 cup molasses |
1/4 cup honey |
1 tablespoon chili powder (to taste) |
1 tablespoon sea salt (to taste) |
30 ounces kidney beans, drained (assorted) |
Directions:
1. Dice meats into 3/8 pieces. Coat meats with 2 tbsp of spice mix of chili powder, paprika & oregano (above ingredients). Set aside while preparing vegetables.
2. Saute onions in olive oil and rice vinegar until clear, Add peppers and garlic and saute till wilted. Remove from pan and add meats into remaining juices until browned.
3. Drain remaining juices, Add liquid of choice, spice mix, chili base, tomato paste, diced tomatoes, oregano, and jalapenos.
4. Bring to a low boil, reduce heat to simmer, cover and occasionally stir. Simmer approximately 2 1/2 hours. Test for taste and spice Heat . If you want less spice Heat , remove jalapenos. If you want more Heat , take a spoon and squeeze the juices out of the Jalapenos and leave in the Chili. Adjust taste with chili powder and/or salt. Simmer 10 more minutes.
5. Last 5 minutes before finish, add beans, molasses, and honey. Garnish with cheese or chopped onions.
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