CC Angus Market Chili

• 4 14 lbs steak, trim coarse ground CC Angus
• 1 lb pork sausage, Bauman's Natural Meats
• 9 garlice cloves, smashed Keene Organics
• 3 tablespoons Crisco
• 3 white onions, diced, Happy Valley Organics
• 6 bell peppers, diced, Happy Valley Organics
• 1 (28 ounce) tomatoes, diced
• 1 (28 ounce) tomato puree
• 8 cups chicken stock
• 3 (12 ounce) bottlesscotch ale, Ale Asylum
• 2 cups mushrooms, sliced
• 3 tablespoons chili paste, Roasted Red Chili
• 1 cup chili seasoning mix, # 520854
• 4 tablespoons dried basil
• 6 tablespoons cayenne powder
• 3 tablespoons paprika
• 1 tablespoon salt
• 1 tablespoon black pepper
• 12 cup sorghum, Rolling Meadows
• 12 cup honey, Cackleberry Apairy
• 2 lbs dried black beans

1. Soak beans overnight.
2. Brown meats with garlic in Crisco and drain liquids.
3. Add: all other ingredients and only 1 bottle of Ale Asylum Sticky McDoogle dark beer and 1/3 of spices mixture.
4. Reserve basil to last 1 hour of cooking.
5. Bring to a boil, reduce heat to a 5 bubble simmer coverd for 45 minutes.
6. Add: another 1/3 of spices mixture and 1 bottle of Sticky McDoogle beer, allow pot to return to 5 bubble simmer covered for 1 hour.
7. Add remaining spices to taste and last bottle of beer.
8. If, there is no beer left-YOU DRANK TOO MANY!
9. Continue simmer uncovered stirrung often.
10. for 1 hour.
11. Taste test and adjust individual spice.

pork sausage, crisco, white onions, bell peppers, tomatoes, tomato puree, chicken stock, bottlesscotch ale, mushrooms, chili paste, chili seasoning mix, basil, cayenne powder, paprika, salt, black pepper, sorghum, honey, black beans

Taken from www.food.com/recipe/cc-angus-market-chili-473925 (may not work)