Award Winning Fiesta Chili

This is tasty but does not pack a lot of heat as posted. Next time I make this, I will be adding more jalapenos, cayenne & red pepper flakes. I don't usually add bell peppers to my chili and I think the bell peppers added here tend to make this chili sweeter. I made *notes for you to consider to pump up the heat. Credit: Bob Clauss for this grand prize award winning recipe @ a church chili cook off. Nov. 2011

• Ready In: 2 hrs 10 mins
• Serves: 8

Ingredients

• 2  lbs lean ground beef
• 1⁄2 lb  ground pork sausage
• 1  lb chorizo sausage, remove any casing, cut into 1/2-inch pieces
• 2  tablespoons olive oil
• 2  medium onions, chopped
• 4  garlic cloves, minced
• 1  small red bell pepper, diced
• 1  small green bell pepper, diced
• 1  small yellow bell pepper, diced
• 1  tablespoon Worcestershire sauce
• 1  tablespoon Tabasco sauce
• 1  tablespoon dried Mexican oregano
• 1  tablespoon ground coriander
• 1  tablespoon chili powder
• 1  teaspoon cumin
• 1  teaspoon ground black pepper
• 1⁄2 teaspoon cayenne pepper
• 1⁄2 teaspoon red pepper flakes
• 4  jalapenos, dice with seeds removed
• 2 (16 ounce) cans tomato sauce
• 2 (16 ounce) cans stewed tomatoes, chopped with juices
• 2 (16 ounce) cans  cans dark red kidney beans, drained, rinsed well
• 1 (12 ounce) can beer, flat
•  salt, to taste

Directions

1. Brown beef, pork and chorizo in a nonstick skillet. Drain any fat.
2. Heat oil in a heavy pot over low heat; cook onions garlic, bell peppers and jalapeños for 15 minutes or until tender.
3. Stir in the next 9 ingredients; cook 2-3 minutes to mellow flavors.
4. Add tomates, tomato sauce, beans and add the brown meats. Stir to combine and heat through.
5. Add beer, then simmer for 15 minutes, stirring once or twice. Season with salt.
6. NOTE: I prefer a thicker chili, so I let it simmer longer than one hour on the stovetop.
7. You can make it a day ahead to allow the flavors to blend.