Redskins Tailgate Chili

Total Time: 2 hrs 40 mins Preparation Time: 40 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 1 lb ground beef
• 2 links italian sausage
• 1 large onion, chopped
• 1 bell pepper, chopped
• 3 garlic cloves, minced
• 8 ounces mushrooms, sliced
• 2 tablespoons chili powder
• 1 teaspoon oregano
• 2 tablespoons parsley, chopped
• 1 tablespoon hot sauce
• 1 (16 ounce) can whole tomatoes, undrained
• 1 (16 ounce) can red kidney beans, undrained
• 1 (6 ounce) can tomato paste
• 1 dark beer
• 2 cups shredded cheddar cheese, for garnish
• 1 (8 ounce) jar sliced jalapenos, for garnish

Recipe

• 1 the night before:.
• 2 start out by removing the skin from the italian sausage.
• 3 in a large skillet, begin to brown the sausage and ground beef.
• 4 drain the meats once browned. remove from skillet and place in a large pot.
• 5 in the skillet, brown the onion, pepper and mushrooms. add garlic for the last two minutes.
• 6 transfer the mixture to the large pot.
• 7 add whole tomatoes and bring to a simmer over medium heat. be sure to break the tomatoes up well.
• 8 stir in chili powder, oregano, parsley, and the hot sauce. remove from the heat and refrigerate overnight after cooling.
• 9 gameday:.
• 10 light the burner and sit the pot of goodness over the heat.
• 11 add the kidney beans in and bring to a boil. reduce heat to medium and begin to simmer the chili.
• 12 now add the tomato paste and the dark beer. i use newcastle, but guinness, and becks dark are both great in this recipe as well.
• 13 simmer uncovered until the mixture reduces to desired thickness. if it stays uncovered for an extended period of time and thickens too much just add a little more beer to loosen things back up a bit.
• 14 scoop into bowls and top with a few of the jalapeno slices and a sprinkle or two of cheddar.