INGREDIENTS:
oil
4 lbs of lean ground beef and bison (I go 50/50)
4 teaspoons minced garlic
1 medium diced yellow onion
salt
2 tablespoons chili powder
2 teaspoons paprika
1/2 teaspoon ground coriander
2 tablespoons ground cumin
1 teaspoon cayenne
1 teaspoon dried oregano
1-2 teaspoons onion powder
1 jar Ragu Garden Vegetable sauce
2 8 oz cans diced tomatoes (Mexican style)
1 6 oz can of tomato paste
1 bottle of beer
1/4 cup Worcestershire sauce
1 chopped red bell pepper
1 chopped green bell pepper
1 large can of hot chili beans in sauce
4 pieces of cooked, crumbled bacon
1/2 bar of Lindt Dark Chocolate Chili bar – crumbled
Heat oil.
Cook onions, garlic and meat with salt, paprika and chili powder until brown.
Drain fat and add tomato sauce, tomato paste, diced tomatoes, beer and Worcestershire sauce.
Add remaining spices, and stir in chili beans, bell peppers, crumbled bacon and chocolate.
Reduce heat and simmer for 1-2 hours, adding additional spices to taste.
Top with any or all of the following: sour cream, shredded cheese, jarred jalapenos, cilantro, onions, and Fritos – and serve with warm cornbread and honey butter.
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