Chili Chillaxin

• 3 lbs ground chuck
• 2 lbs ground Italian sausage
• 1 pale ale (beers)
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can stewed tomatoes, blended
• 14 cup chili powder (Mexene or Bloemers)
• 2 medium onions (chopped)
• 4 garlic cloves
• 12 teaspoon ground allspice
• 2 tablespoons vinegar
• 2 teaspoons Worcestershire sauce
• 1 12 teaspoons kosher salt
• 1 teaspoon ground cumin
• 1 12 teaspoons cinnamon
• 1 bay leaf
• 12 teaspoon red pepper
• 30 ounces red beans (optional, I use Joan of Arc)

1. Combine all liquid ingredients, beans, and seasonings together in an 8qt pot on med hi heat.
2. My preference is to blend the stewed tomato's in cuisinart or blender first.
3. (I do not prefer chunky tomato's).
4. Do not use your onions or garlic in this step!
5. In a skillet brown your beef until pink is gone.
6. Strain the grease (very important unless you want a layer of grease in the chili, yuk).
7. Set aside.
8. In the same skillet brown onions and garlic until soft and add meat back to skillet with the onion and garlic.
9. Stir thoroughly and then add it all to your 8qt pot.
10. Cook for at least 2 hrs on a simmer.
11. I prefer 3-4 hours Stir occasionally.
12. top with Vermont Cheddar and Frito's and enjoy!

ground chuck, ground italian sausage, pale ale, tomato sauce, tomatoes, chili powder, onions, garlic, ground allspice, vinegar, worcestershire sauce, kosher salt, ground cumin, cinnamon, bay leaf, red pepper, red beans

Taken from www.food.com/recipe/chili-chillaxin-467108 (may not work)