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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Here's another recipe I made up as I went along. Once I got to the finished product, I had to remember everything that went into it. Turned out great! This is a fairly spicy chili. It is also very versatile, you and add and subtract as you wish. Ingredients:
1 1/2 lbs round steaks, cut into tiny chunks |
2 medium green peppers, chopped |
1 large onion, chopped |
12 ounces wheat beer |
1/2 cup barbecue sauce, i use sweet baby ray's |
1 fresh jalapeno, diced |
1 lb hot sausage meat |
1 1/4 ounces regular chili seasoning mix |
1 1/4 ounces hot chili seasoning mix |
16 ounces diced tomatoes |
8 ounces tomato sauce |
2 teaspoons fresh garlic |
1 tablespoon teriyaki sauce |
1 tablespoon cumin |
32 ounces kidney beans, drained |
16 ounces pinto beans, drained |
sugar, to taste |
Directions:
1. Cook steak in a small amount of oil with peppers and onions.
2. When steak is grey, add jalapeno, beer and barbeque sauce.
3. Simmer uncovered on medium/low heat until steak is tender (30 min or so).
4. In a separate pan, brown the sausage.
5. Add cooked sausage and steak mixture to a big pot. Add all other ingredients and simmer uncovered 10 minutes.
6. Note: I usually add a little more barbeque sauce or some sugar at the end to sweeten it up.
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