High Cliff Camp Chili

"Developed by Max & Bumpa on a camping trip to High Cliff State Park, Appleton, Wisconsin, USA." From the Kitchen of: MAX Huddleston (age 8) & Dale Matthews (older than dirt). Served at the Nothside Planning Council sponsorship for the Racial Equility Forum on Monday, January 26, 2015 in the Sherman Middle School.

• Ready In: 3 hrs 15 mins
• Serves: 10-12
• Yields: 1 3/4 gallon

Ingredients

• 3  lbs  angus  sirloin steaks
• 3⁄4 lb Italian sausage (without casing)
• 1⁄4 cup olive oil
• 1⁄2 cup rice vinegar
• 2  white onions, chopped
• 4  bell peppers, chopped
• 6  garlic cloves
• 1⁄2 cup  high cliff  chili seasoning mix, # 520724
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can tomatoes
• 24  ounces beer
• 2  jalapenos (3 slits in side)
• 3⁄4 cup maple syrup
• 30  ounces black beans, drained

Directions

1. Dice meats into 3/8" pieces. Coat meats with 1/2 of spice mix, Set aside.
2. Saute onions in olive oil and rice vinegar until clear, Add peppers and garlic and saute till wilted. Remove from pan and add meats into remaining juices until browned.
3. Drain remaining juices, Add liquid of choice, rest of spice mix, chili paste, tomato sauce, diced tomatoes, and jalapenos.
4. Bring to a low boil, reduce heat to simmer, cover and occasionally stir. Simmer approximately 2 1/2 hours. Test for taste and spice (Heat). If you want less (Heat), remove jalapenos. If you want more "Heat", take a spoon and squeeze the juices out of the Jalapenos and leave in the Chili. Adjust taste with chili powder and/or salt. Simmer 10 minutes. Last 5 minutes before finish, add beans and Maple Syrup. (#281706). NOTE: for large group amounts = 25 serves or 3 1/2 gals (2X recipe 2/8/16).