Fourth Of July Chili

• 2 lbs venison or 2 lbs beef, ground
• 2 lbs venison or 2 lbs beef, cubed
• 1 hot Italian sausage link
• 2 tablespoons garlic, minced
• 2 tablespoons Worcestershire sauce
• 4 tablespoons chili powder
• 1/4 cup light brown sugar
• 1 teaspoon parsley
• 1 teaspoon oregano
• 1 tablespoon cumin
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 large onion, diced
• 1 large green pepper, diced
• 1 (28 ounce) can crushed tomatoes
• 8 ounces tomato paste
• 4 chipotle chiles in adobo
• 1 (4 1/2 ounce) can diced green chilies
• 28 ounces kidney beans
• 2 cups chicken broth
• 2 tablespoons vegetable oil
• 10 ounces dark beer

1. Brown ground meat until done.
2. Brown cubed meat until medium rare.
3. Add meats, all other ingredients to pot.
4. Bring temperature up to slow simmer ( about 160 degrees).
5. DO NOT LET BURN AT BOTTOM.
6. Cook for AT LEAST 2 hours to let all flavors marry.

beef, beef, garlic, worcestershire sauce, chili powder, light brown sugar, parsley, oregano, cumin, salt, pepper, onion, green pepper, tomatoes, tomato, chiles, green chilies, kidney beans, chicken broth, vegetable oil

Taken from www.food.com/recipe/fourth-of-july-chili-353296 (may not work)