|I seldom have time for "presentation" photos, so here is the chili in the Dutch oven|
1 pound ground sausage
2 16-oz cans red kidney beans - rinsed and drained
2 16-oz cans pinto beans - rinsed and drained
1 28-oz can petite diced tomatoes
1/2 cup Wildtree's Fiesta Salsa Blend
1 12-oz can tomato paste
1/2 - 3/4 cup brown sugar
3-5 Tablespoons Wildtree's Leslie's Chili Mix
1-2 Tablespoons Worcestershire sauce
1 teaspoon Wildtree's Rancher Steak Rub
1 Tablespoon ground cinnamon
1 Tablespoon Cocoa powder
1 12-oz beer (I prefer a dark lager)
Method: Brown ground beef and sausage with Rancher Steak Rub slowly in skillet. When it is almost completely browned, add Worcestershire Sauce, brown sugar, cinnamon, cocoa powder, tomato paste and Leslie's Chili Mix.
Transfer into large Dutch oven, cooking pot or crock pot.
Stir tomatoes and Fiesta Salsa Mix together and stir together with other ingredients in the pot. Add beans.
Finally add beer. Let simmer on very low for several hours. Stir often.
Serve with Wildtree's Beer Bread or Wildtree's Texas Cornbread.
For variation on the corn bread, add a tablespoon of Wildtree's Jalapeno Blend and a 1/2 cup of shredded cheddar cheese to the batter before baking.