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The recipe
Ingredients
1 lb ground beef
1 lb hot sausage
3 tablespoons chili powder
1/2 poblano pepper – chopped
2 stalks celery – chopped
1 medium onion – minced
2 tablespoons garlic – minced
2 teaspoons kosher salt
1 teaspoon ground pepper
4 oz tomato paste – canned or from tube
1 16 oz can crushed tomatoes
1 cup your favorite BBQ Sauce
1/2 cup your favorite Hot/Spicy BBQ sauce
12 oz lager Beer
1 cup beef stock
2 tablespoons Worcestershire sauce
1 tablespoon balsamic vinegar
1 tablespoon honey or sugar
2 cans (15oz) dark red kidney beans rinsed and drained
1 can black beans rinsed and drained
Instructions
In an extra-large stockpot or cast iron skillet, brown ground beef and sausage.
Add chopped vegetables, except garlic, and cook until meats are cooked through and vegetables are tender.
Lower heat to medium.
Add chili powder, tomatoes, tomato paste, and BBQ sauces to the pot, mixing well. Scrape any bits from the bottom of the pot. Cook for about 15 minutes stirring often.
Stir in beer, beef broth, minced garlic, Worcestershire, vinegar, and honey. Stir to blend ingredients.
Simmer for about 1.5 hours stirring frequently allowing chili flavors to marry. If sauce gets too thick, add water in 1/4 cup amounts.
Add beans and cook another 30 minutes, stirring frequently. Taste for seasoning and adjust.
Serve with garnishes and extras – sour cream, scallions, grated cheese, hot sauce, jalapeños, hot cornbread.
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Equipment I use:
Canon 60D
$27 Mic ETM-001 :
Intellytech 50-CTD lights