Ingredients
3 tablespoons olive oil
2 large onions, finely chopped
1 T. garlic, minced
1 cup frozen green, red and yellow peppers strips, thawed
1 ½ pounds ground turkey, pork or sirloin
4 Italian sausages, casings removed)
6 oz. can tomato paste
¼ c. chili powder
2 T. cumin powder
1/2 jalapeno pepper, minced (add more if you want it hotter)
1 can 12 oz beer
1 cup black olives chopped
28 oz can crushed tomatoes
3 sprigs fresh oregano or 2 t dried
1 t. cinnamon
3 cups beans - kidney beans, pinto and cannelini cooked
1 loaf bread cut into 1 ½" slices
2 cloves garlic halved
olive oil
3 cups Monterey Jack cheese with jalapeno peppers, shredded (for garnish)
Preparation
In large pot over medium-high heat add the olive oil, chopped onions and garlic, cook for a few minutes. Add the peppers. Stir to prevent sticking. Next add the ground round and Italian sausage, breaking up the meat. Cook until no longer pink, about 8 minutes. Add tomato paste, chili powder, Cumin stir well. Add minced jalapeno pepper, beer, black olives, tomatoes, cinnamon and oregano and bring the liquid to a boil. Lower the heat to medium-low, cover. Simmer 1 hour, stirring every 15 minutes to prevent the chili from sticking and burning. If the chili isn’t bubbly turn up heat a bit. Add beans and simmer for 10 minutes more, stirring often. Remove from grill and serve.
Garlicky Toast - slice bread into 1 ½ inch slices. Grill until golden brown on both sides. Rub one side of each piece with garlic then brush lightly with olive oil. Serve with Chili
