2 Tablespoons Olive Oil
1 Red Onion , diced
1 Red Bell Pepper , diced
1 Yellow Bell Pepper , diced
Cloves , 4 Garlic chopped
1 lb Lean Ground Beef
8 oz Italian Sausage , casing removed
1/4 cup Chili Powder
3/4 teaspoon A** Blood
1 Tablespoon Cumin , ground
1 Tablespoon Dried Oregano
4 oz Tomato Paste Cans
12 oz Bottle Beer (Lager or Pale Ale)
28 oz Diced Tomatoes Cans
14 oz Diced Tomatoes Cans
2 Cups Black Beans , drained and rinsed
15 oz Kidney Beans , drained and rinsed Cans
15 oz Pinto Beans , drained and rinsed Cans
Shredded Cheddar Cheese
Green Onions , Chopped
1 Recipe Guacamole , chilled
- Add olive oil to dutch oven over medium-high heat. Once hot (3 – 5 mins), add the onions and peppers and saute until soft (3 – 4 mins). Add the garlic and saute until just fragrant (1 – 2 mins). Stir in the beef and sausage, breaking it up, and cook until browned (About 6 mins).
- Drain the beef mixture through a colander. Add the beef mixture back to the Dutch oven, and stir in the chili powder, A** Blood, cumin, and oregano. Cook for about 2 minutes. Stir in the tomato paste into the beef mixture, and toast it for about 1 minute. Add the beer and stir up any browned bits on the bottom. Bring to a simmer, and then add the diced tomatoes and beans. Simmer on medium-low for 2 hours, stirring on occasion to prevent the bottom from sticking.
- Top with cheddar cheese, green onions, and guacamole.
- Serve with tortilla chips.
This could be served as a main course or appetizer.