Chili Con Carne

• 2 tablespoons vegetable oil
• 2 pounds beef chuck, cut into 1/2-inch cubes
• 1 teaspoon salt
• 1 teaspoon pepper
• 8 ounces hot Italian sausage, casings removed
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 jalapenos, seeded, finely chopped
• 2 tablespoons chili powder
• 1 tablespoon plus 1 tsp. cumin
• 2 teaspoons dried oregano
• 1/2 cup beer
• 2 14.5-oz. cans diced tomatoes
• 1 15.5-oz. can dark red kidney beans, drained and rinsed
• 1 15.5-oz. can black beans, drained and rinsed

1. Warm oil in a large skillet over high heat. Season beef with salt and pepper. Saute meat until no pink remains, 3 minutes. Transfer to slow cooker.
2. Add sausage to skillet; saute until browned, 3 minutes. Transfer to slow cooker. Add onion, garlic and jalapenos to skillet; saute for 2 minutes. Add chili powder, cumin and oregano; saute for 1 minute. Transfer to slow cooker. Pour beer into skillet; bring to a boil, stirring. Pour into slow cooker.
3. Stir tomatoes and both kinds of beans into slow cooker. Cover and cook on low for 7 hours. Serve hot, with toppings such as scallions, sour cream and shredded Cheddar.

vegetable oil, beef chuck, salt, pepper, sausage, onion, garlic, jalapeufos, chili powder, cumin, oregano, beer, tomatoes, dark red kidney beans, black beans

Taken from www.myrecipes.com/recipe/chili-con-carne-2 (may not work)