I got the base recipe from my Mother and have modified it a bit over the last couple of years. This Chili recipe is so hearty and delicious; I thought I would take it one step further and merge my love of beer and this chili.

4 large cans tomato puree
1 large can whole tomato

3 cans Red kidney Beans

1 small can of Chipotle Peppers in adobo sauce
2 sweet onions, diced
2 c green peppers, diced

5-6 cloves garlic, finely chopped
4lb ground beef
1 – 1.5 lbs ground sweet sausage (no casing)
2 c baby portabella mushrooms cut into bit size peices

2/3 c flour
3/4 c chili powder
3 tsp cumin
3 tsp thyme
salt & pepper

2c Young’s Double Chocolate Stout
1.5oz semi-sweet chocolate

1. in large pot, add tomato puree and whole tomato (don’t add the whole tomato juice)
2. sauté 1/2 the chopped onions, 1/2 the green pepper, and 1/2 the garlic until translucent on med heat
3. Add ground beef and brown. Drain.
4. add Beef mixture to large pot
5. Brown sausage. Try to break apart as much as possible.  Drain.
6. Add sausage to large pot
7. Sauté remaining onions and garlic for about 2 minutes on med heat
8. Add Mushrooms, cook until slightly brown
9. Add mushrooms to large pot
   (start pot simmering on low heat)
10. drain beans, add to pot
11. from 1 can of chipotle peppers pull out 4 pepper, rinse, finely chop and add to large pot
    
    
12. in bowl mix

· 2/3 c flour

· 3/4 c chili powder

· 3 tsp cumin

· 3 tsp thyme

· salt & pepper

1. add 2/3 c water to spice mix and mix into a paste
2. stir into pot
3. pour in Young’s double chocolate stout
4. grate chocolate into chili
   
   

Simmer on low heat for 1 hours  stir occasionally so the bottom doesn’t burn.

This will be good for about 20 servings.  I like to make a lot and freeze it.  To reduce it down to a single meal, divide the recipe by 4, but with this it is just as easy to make a little or a lot.

This was my first attempt at adding the Chocolate stout to the chili, and I gotta say, it was pretty damn good.  If you try this recipe, let me know what you think.

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