Todd'S Chili

• 3 1/2 lbs. chuck roast, cut into bite size pieces
• 1 lb. spicy pork sausage
• 3 Tbsp. olive oil
• 1/4 cup butter
• 2 medium onions, chopped
• 2 medium green peppers, chopped
• 6 garlic cloves, minced
• 2 cups cabbage, shredded
• 1 cup. fresh parsely, chopped
• 5 tsp. chili powder
• 3 1/2 tsp. cumin
• 2 tsp. salt
• 1 tsp. cayenne pepper
• 1 tsp. oregano
• 1 tsp. paprika
• 1/2 tsp. ground pepper
• 1/2 tsp. anise seed
• 1 tsp. tobasco sauce
• 2 Tbsp. beef bouillon
• 2 Tbsp. brown sugar
• 2 - 8 oz. cans diced tomatoes
• 1 can beer
• 46 oz V-8 juice

1. Cut chuck roast into bite-size pieces (remove visible fat). Brown in 3 Tbsp. olive oil. Brown sausage and drain. Add meat to large pot. Saute onions, green peppers and garlic in butter. Add to pot. Add all remaining ingredients. Bring to a boil, reduce and simmer 1 hour.

chuck roast, pork sausage, olive oil, butter, onions, green peppers, garlic, cabbage, fresh parsely, chili powder, cumin, salt, cayenne pepper, oregano, paprika, ground pepper, anise seed, tobasco sauce, beef bouillon, brown sugar, tomatoes, beer, juice

Taken from www.epicurious.com/recipes/member/views/todds-chili-51273711 (may not work)