I made some changes to my chili recipe this weekend. I may have outdome myself.
Combine in large pot:
2 large (15 oz.) cans Red Beans or Pinto Beans (I prefer Red beans, just for color)
1 24 oz. Bottle Young’s Oatmeal Stout
2 cups beef broth
1/2 tsp. thyme
1 Tbsp. Seasoned salt
2 bay leaves
5 Tbsp. Chili powder
1 Tbsp. Cayenne powder*
Cook the above over low heat while you prepare:
1 lb. Beef chorizo.
Just go ahead and dump it all in, grease and everything.
2 lbs. ground sirloin or ground chuck
(Course ground works better)
1 medium sweet onion, finely chopped
1 head garlic, minced
combine beef and onion in a skilett and cook untill beef is just cooked through and onion is limp. Add the garlic in the last two minutes of cooking.
Combine meat with beans and cook over low heat until thick (about 2- 2 1/2 hours)
I took this batch to a party on Sunday and people were raving about it. I may have achieved perfection.