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This is a really basic, simple chili recipe made with portuguese sausage. What makes this chili good is the addition of portuguese sausage and dark beer and cooking it for 1.5- 2 hours.
1 lb ground beef
1 mild portuguese sausage, removed from casing and broken up into chunks
1 large onion, finely chopped
2 cloves garlic, finely chopped
Large can kidney beans
2 tbls cumin
5-6 tbls chili powder
bottle of dark beer
Large Can tomato puree
1 cup beef stock
Heat oil in a large, heavy pot over med heat. Add the onion and garlic and sauté for a few minutes. Brown the meat until all the pink is gone. Add the cumin, chili powder, and a pinch of salt and sauté for a couple of minutes. Add the beer, the stock, the beans, tomato puree. Stir well and bring to a light simmer, cover partially with the lid and let it cook like that for an hour. Taste after an hour and adjust seasonings if you need to, add more salt if it needs it. Keep cooking it until it has reduced to the consistency that you like at this point. We like our chill pretty thick so I usually have to cook it for another 45 minutes or an hour.
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