Cheryl’s Chili
- 1 pound ground beef
- 1 pound ground sausage
- 6 bacon (chopped)
- 1 yellow onion (chopped)
- 3-4 garlic (minced)
- 2 diced fire roasted tomatoes
- 2 chili beans (rinsed & drained)
- 1-2 beer (any ipa or draft will work) (sub. 2 cans beef broth if desired)
- 1 tablespoon Old Bay seasoning
- 1 teaspoon dry mustard
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon hot sauce, such as Franks
- 2 bay leaves
- salt & pepper to taste
Set a large pot over medium-high heat. Add chopped bacon and fry until crispy. Remove from grease to a paper towel lined plate to drain.
Add ground beef, ground sausage, chopped onion & garlic to bacon drippings in large pot. Cook, stirring frequently and breaking up meat until the meat is brown and the onions are translucent. Drain grease from meat mixture and return to pot.
In a food processor, combine beans and tomatoes. Do not drain. (Depending on how large your processor is, you may have to do 2 cans at a time) Pulse until beans and tomatoes are pureed. Add to meat mixture. Add bacon back into meat mixture.
Very slowly, pour 1-1/2 beers into your chili. Stir and set temperature to medium-high and bring to a simmer. Add seasonings, stir to combine
Simmer chili for about 20 minutes on low until some of the beer has cooked off. Serve with chips & cheese, OR pour into a crockpot set on WARM for serving large crowds.