Tailgate Chili

Some time ago, my good friend Emily and I had a discussion about chili.  I wont go into details, I don't remember them anyway, but the result of the discussion was us both deciding that we needed a chili recipe to call our own.  

You know.  Something to take to the church potluck and enter into the local cooking competition.  
Hey Emily:  found mine! It's beany and warm and full of all kinds of comfort.  It's hearty and filling.  It's perfect for winter nights and lunches at your desk.  It's winning in the form of chili.

The recipe is real close to one in that old favorite of mine, Chapel of the Cross cookbook.  CoftheC Cookbook is winning in the form of a cookbook.  

I don't even know what I'm talking about.

Oh yeah.  Chili.  

Maybe you should make this in honor of the end of football season.  Maybe you should eat it with Fritos and sour cream and cheese.  Maybe you should pair this with rotel, I just don't know!  It all depends on where you are in your life right now....  
Tailgate Chili
adapted from Chapel of the Cross

1 tbl olive oil
1 lb lean ground beef
20 Italian turkey sausage, casings removed
3 onions, chopped
2 bell peppers, chopped
2 tbl chili powder
1 tsp Tabasco
1 tbl red wine vinegar
1 can stewed tomatoes
1 can of rotel
30 oz tomato sauce
1 tbl brown sugar
1 lite beer
1 can of kidney beans, drained and rinsed
1 can of black beans, drained and rinsed

In a big 'ole pot, heat the olive oil over medium high heat.  Add in both the beef and the turkey sausage AND the onions and the peppers and cook them until done.  Add in the rest of the ingredients and bring to a boil.  Reduce heat to low and simmer for about an hour.  

Serving size 1 cup (makes 12)
Points plus 6 

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