• Cooking Time:
  • Servings:
  • Preparation Time:


This is my husband's chili recipe and he doesn't make it into the kitchen often. But when he does it's almost always awesome!!


  • 1 Tbls olive oil
  • 2 medium yellow onions
  • 1 lb hot sausage meat (loose ground or links w/casings removed)
  • 1 lb lean beef stew meat
  • 2 bottles (12 oz each) beer (smoked beer ROCKS!)
  • 1 can (28 oz) plum tomatoes in their juices
  • 2-4 TLBS Chili powder
  • 1 TBLS whole cumin seeds
  • 1 TBLS dried oregano
  • 1/2 tsp ginger (grated is better than ground)
  • 1 tsp salt
  • 1/4 tsp ground allspice
  • 1 C water
  • 1 can (15 oz) light kidney beans rinsed & drained
  • 1 can (15 oz) dark kidney beans rinsed & drained
  • 6 large garlic cloves, finely chopped
  • 4 tsp Caribbean style hot pepper sauce (or your favorite hot pepper sauce)


  • Heat oil in a large soup pot over medium heat.
  • Add onions and cook, stirring occasionally, until translucent to golden, about 10 minutes.
  • In a separate skillet, crumble sausage and cook, stirring often, until sausage looses its pinkness, about 8 minutes, and drain off excess fat.
  • Transfer the meat to the pot with the onions, add stew meat and turn heat to low.
  • Add the beer (minus a swig for yourself) and the tomatoes with their juices, breaking up the tomatoes with with a knife or your hands.
  • Stir in the chili powder, cumin, oregano, ginger, salt and allspice.
  • Add the water and simmer, covered, for 1.5 hours.
  • Add beans and garlic and simmer until done, about 30 minutes to one hour. Add hot sauce just before serving or put a bottle of hot sauce on the table and let people add their own.
  • Garnish with sour cream and shredded cheese.
  • Serve with warm cornbread.
  • Enjoy!

Categories: Beef  Chili  Game Day  Main Dish  Stove 
© 2006-2017 BakeSpace, Inc. All Rights Reserved