Pbr Tailgate Chili

• 1 package Bob Evans Regular Pork Sausage
• 1 package Bob Evans Hot Pork Sausage
• 1 whole Medium Onion
• Crushed Red Pepper, To Taste
• Chili Powder, to taste
• Fresh Garlic, To Taste
• 1 bottle Pabst Blue Ribbon (PBR)
• 2 cans 28oz Red Gold Crushed Tomatoes
• 1 can Light Red Kidney Beans
• 1 can Dark Red Kidney Beans
• 1/2 cans Tomato Paste
• 1 dash Sugar
• Shredded Cheddar Cheese For Garnish
• Green Onions, For Garnish

1. 1. Brown both sausages and onions in a pot. Add chili powder, crushed red pepper, and fresh garlic, to taste (sorry, I'm not a measurer).
2. 2. Cook until sausage is no longer pink.
3. 3. Add 1 bottle of PBR (Pabst Blue Ribbon). Let simmer for 5 minutes.
4. 4. Add both cans of crushed tomatoes. Drain both cans of kidney beans and add them to the pot.
5. 5. Add tomato paste.
6. 6. Add a dash of sugar.
7. Stir well and simmer for 1 hour.
8. Top each bowl of chili with shredded cheddar cheese and green onions!

sausage, sausage, onion, red pepper, chili powder, fresh garlic, red, light red, beans, tomato paste, sugar, cheddar cheese, green onions

Taken from tastykitchen.com/recipes/soups/pbr-tailgate-chili/ (may not work)