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Directions
Marinade:
The night before, thoroughly mix the stew meat with a dry rub consisting of the juice of the lime, 1 tsp. cayenne pepper, ½ tsp. chili powder, ¼ tsp. cumin, ½ tsp. black pepper, ½ tsp. brown sugar, ¼ tsp. dry mustard, and ½ tsp. paprika. Cover and leave in the fridge overnight.
Remove the Italian sausage from the casing and add 2 bottles of beer for the marinade. Also cover and leave in the fridge overnight.
Having it all come together:
Put the tomatoes into a slow cooker. Chop up the onion and the all the peppers, adding them to the tomatoes. Brown both meats in an iron skillet, then drain and add them to the slow cooker. Do not drink the beer used as the marinade.
Add the other two bottles of beer along with 1 bay leaf, 2 tbs. cayenne pepper, 2 tbs. chili powder, 3 tbs. cumin, ½ tsp. marjoram, 3 tbs. minced garlic, 2 tbs. paprika, and 1 tbs. spicy brown mustard. Mix everything thoroughly.
Cook for about three hours, stirring occasionally. After about three hours, check and see if you need to thicken it up with no more than 2 tsp. cornstarch and salt to taste (I don’t cook with any salt). Then cook for another hour, stirring occasionally.
When serving with crackers, some may want a little grated cheese and/or sour cream on top of their chili. I don’t care for the cheese or sour cream, but other friends/family members require it.
Feeds 6 to 8 depending on the size of the serving bowls used. |
