Spice up your Super Bowl party with this award-winning recipe!

– Ingredients –

½ cup red onions (finely chopped)
½ cup white onions (finely chopped)
¾ cup green onions (chopped fine)
¾ cup green bell peppers (finely chopped)
¾ cup yellow bell peppers (finely chopped)
½ gallon canned whole tomatoes – ground (or fresh tomatoes with no skin, no seeds, chopped or
blended with juice)
¾ lbs. beef – cut in cubes (Mead prefers filet mignon scraps)
¾ lbs. pork – cut in cubes
1 lb. turkey jalapeno sausage
1 dark beer
2 tablespoons garlic cloves – minced fine
1 jalapeno and 2 bay leaves (wrapped in cheesecloth)
2 teaspoons dry oregano leaves
Pinch of Cayenne ( to taste)
1 cup chicken stock
2 tablespoons garlic cloves (minced fine)
2 teaspoons chili powder
Salt and fresh ground pepper
Pomace oil for cooking

– Directions –

Heat skillet with oil until hot and add beef and brown. Remove and add oil and heat and add pork
and brown. Remove the pork, add the beer and deglaze the pan, scraping all the bits off the bottom
of the pan.

Heat a pot, add oil and add the turkey jalepeno sausage and garlic. Cook until sausage is finished,
add onions and cook until soft. Add bell peppers, cook until soft, add tomatoes, beer, spices, packet of
jalepenos and bay leaves, chicken stock and pork and simmer until pork is tender (1 hour or more).

Continue stirring and season to taste. The chili will begin to thicken. If needed add water
or more beer to thin out while cooking.

If beef is a tenderloin or ribeye (like we use at Canyon Restaurant) add it at the end and heat through. If your
beef is a stewing type like chuck add it with your pork and it will become tender along with the pork
(allow a few hours of simmering on low heat).

Your chili will be finished when the meat is tender, not shredded.

Serve with chopped red onions, shredded cheddar cheese, sour cream, and chopped avocado.