Ingredients:

Yields: 4-8
Cook: 2 hours
Prep: 20 mins

• 1 pound of ground beef
• 1 pound of ground Italian sausage
• 1 large bell pepper, chopped
• 1 red onion, chopped
• 1 jalapeno, chopped
• 1/4 cup chili powder
• 1 tablespoon ground cumin
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon dried oregano
• 4 cloves of garlic, minced
• 2 (15 ounce) cans of dark red kidney beans
• 1 (15 ounce) can of black beans
• 2 (28 ounce) cans of diced tomatoes
• 1 (6 ounce) can of tomato paste
• 1 (12 ounce) can of beer
• 1/4 stick of butter
• Salt, to taste
  

PREPARATION:

Using Cowboy Hardwood Lump Charcoal, light fire and let burn for 15-20 minutes. Add 3-4 pieces of mesquite wood to the top of the campfire every 30 minutes for added flavor!

Place dutch oven over the fire to heat up about 15 minutes before cooking.

Season dutch oven with butter to prevent sticking or burning while cooking.

Once cast iron is hot, add red bell pepper, red onion, jalapeno, chili powder, ground cumin, pumpkin pie spice, dried oregano, & garlic. Stir & let simmer for 5 minutes.

Add ground beef and sausage to the pot and let cook for 7-8 minutes or until the meat is browned. Make sure to break down meat into smaller parts using a wooden spoon or spatula.

Once meat is done, add (with juice) kidney beans, black beans, diced tomatoes, & tomato paste. Pour in your can of beer and stir.

Let chili simmer for about 1 hour to 1.5 hours or until thickened. Make sure to stir occasionally and maintain heat around the fire at all times.



Once done, serve with rice, sharp cheddar cheese and sour cream. Enjoy!