assignmentPREPARATION
1. Heat a (very) large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan and cook until evenly browned. Drain off excess grease.
Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste.\ Add the onion, celery, green and red bell peppers, chili peppers, bacon bits, beef broth, and beer.
Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika and sugar.
Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
3. After 2 hours, taste and adjust salt, pepper and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve or refrigerate overnight.
1 tsp. cumin 1 ½ C macaroni, uncooked
Heat the oil over medium-low heat in a large cast iron skillet, Dutch oven or oven-safe sauté pan.
Add the onions and pepper and cook until beginning to soften, about 4 minutes; then add the garlic.
Cook for another minute or two. Increase the heat to medium-high and add the ground beef, breaking it up well with a wooden spoon and cook until browned.
Add the chili powder, cumin, cayenne, salt and pepper and mix well.
Stir in the tomatoes, tomato paste, water, corn, beans and macaroni, mixing well.
Cover and simmer about 15 minutes, stirring occasionally until the pasta is just tender. Stir in half of the cheese, then sprinkle the rest on top and put in top 1/3 of the oven with the broiler set on 400° and allow the cheese to brown.
Serve hot with jalapeño cornbread.