WHISKEY RIVER BEEF 'N BEAN CHILI

Whiskey River Beef 'N Bean Chili image

Provided by Sher Bird

Categories Chili

Time 2h20m

Number Of Ingredients 15

2 lb lean ground beef (or combo of ground beef and pork)
2 clove minced garlic (or more, to taste)
2 ea. can(s) 15-ounce diced tomatoes with juice
1 ea. can(s) 28-ounce tomato sauce
2 ea. large white or yellow onions, chopped
1/2 c salsa of your choice
3 ea. can(s) 15-ounce beans of your choice (kidney, chili, black, etc.)
2 ea. bell peppers, chopped (green, red or yellow)
1/8 tsp ground cayenne pepper
1/2 tsp each: oregano; black pepper; celery salt, brown sugar
2 tsp ground cumin powder
1/4 c chili powder
1 Tbsp taco seasoning powder
1/2 bottle your favorite kind of beer or ale (optional- not necessary if you do not like using alcohol)
garnishes such as sour cream, guacamole, grated cheese, jalapeno pepper slices, etc.

Steps:

1. Brown ground beef (and/or pork) in a skillet along with the minced garlic until no longer pink. Drain.
2. Put cooked meat in a large soup pot and add tomatoes, tomato sauce, onion, salsa.
3. Open cans of beans, rinse and drain well. Add to pot.
4. Add Peppers, spices, sugar, cumin, chili powder, and taco seasoning mix to pan. Add 1/2 bottle of beer if desired. Stir to blend.
5. Cook on stove top on low (stirring often) for 2 hours. Chili is even better if refrigerated overnight and reheated next day. *(or cook in crockpot for 6-8 hours on low)
6. Serve in bowls and garnish with sour cream, chopped scallions,grated cheese, guacamole and/or slices of jalapeno peppers, if desired. Tastes great with some homemade corn bread.