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CHILI

2 16-oz cans red kidney beans
16 oz can baked beans
10 oz can tomato paste
1 1/2 lbs ground beef chuck
1 lb bulk pork sausage
16 oz can Mexican tomatoes
1 med onion, chopped
3-4 jalapeno peppers, seeded, deveined and chopped (optional)
1 sm. can mushrooms, drained
1 quart. bottle of beer
1 green pepper, chopped
1 small can black olives, drained, sliced
1/2 bottle chili sauce
1 Tbsp hot pepper sauce (or to taste)
salt to taste
pepper to taste
1-2 garlic cloves minced
1-2 Tbsp cooking oil
2-4 tsp chile seasoning

Open the bottle of beer and taste for freshness. Saute the onions,
garlic and Jalapeno's in oil till onion is translucent. Brown the
ground chuck in a separate frying pan, drain and add to onion
mixture. Repeat with the pork sausage. Meanwhile, taste beer again.
Transfer sausage, ground beef and onion mixture to a medium sized
kettle. Add remaining ingredients, except for beer. Mix together
well and add some beer and stir until desired consistency is reached.
Bring to a slow boil and reduce heat. Simmer, stirring occasionally,
for 2-3 hours. Add more beer to chili as needed.

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