THE Chili

chili

2 pounds ground beef

1 pound breakfast sausage (in a large roll)

2 pounds bacon, cut into ½ inch pieces

1 onion, diced

¼ cup brown sugar

½ cup tequila

2 cloves garlic, minced

3 Tablespoons chili powder

1 teaspoon cayenne pepper

1 Tablespoon cumin

1 Tablespoon seasoned salt

1 15 oz can tomato sauce

1 cup tomato paste

1 28 oz can kidney beans, drained and rinsed

2 cups water

In a large dutch oven or pot, brown bacon until almost crisp and remove.  Saute the onion in the grease until soft, then remove from pot. Drain all but a few tablespoons of the fat and brown the ground beef and sausage in the remaining bacon grease, breaking up as it cooks.  Sprinkle the brown sugar in and cook the meat over medium high until it’s very brown, almost caramelized; then add tequila and cook for 3-4 minutes, allowing alcohol to cook out.  Add onions and garlic back to pot along with the remaining ingredients, stirring well.  Bring to boil, reduce to simmer and cover.  Simmer for at least an hour if not two.  This is one dish that will taste even better the next day.

Top with sour cream, cheddar cheese, corn chips, chopped green onions, sliced jalapenos, or whatever else sounds good to you!

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