Reno Rob's Chili

Reno Rob’s Chili


1 1/2 lbs. ground beef
1 1/2 lbs. Italian sausage (casing removed)
1 1/2 lbs. hot Italian sausage (casing removed)
2 large white onions (chopped)
1 large head of garlic (all cloves chopped)
2 ribs celery (chopped)
1 green bell pepper (chopped)
7-10 serrano chili peppers (chopped)
4 jalapeno peppers (chopped)
4 chipotle peppers (chopped)
2 cans (14 oz. each) diced tomatoes
1 can (6 oz.) tomato paste
1 can (8 oz.) tomato sauce
1 can (15 oz.) beef broth
1 beef bouillon cube
2 cans (15 oz. each) dark red kidney beans
2 cans (15 oz. each) light red kidney beans
2 cans (15 oz. each) pinto beans
2 cans (15 oz. each) Mexican-style beans
4 tbsp. chopped cilantro leaves
4 tbsp. chopped Italian parsley
4 tbsp. chopped basil
4 tbsp. chili powder
3 tbsp. cumin
1 tbsp. cayenne pepper
2 bay leaves
1 tbsp. oregano
12 oz. beer
1 lb. chopped button mushrooms
salt and pepper to taste
1 tsp. Ac’cent Flavor Enhancer

In a large pot (at least 2 gallons), saute the ground beefe and sausage over medium heat. When lightly browned, add the onion, garlic, celery, and green pepper. Continue cooking for 10 minutes, stirring frequently until onions are transluscent.

Add serrano, jalapeno, and chipotle peppers. Let cook for another 10 minutes, stirring frequently. Add diced tomatoes, tomato paste, tomato sauce, beef broth, and the bouillon cube. Simmer for 30 minutes, stirring frequently.

Add all the beans (liquid removed), cilantro, parsley, basil, chili powder, cumin, cayenne pepper, bay leaves, oregano, beer, mushrooms, and Flavor Enhancer. Simmer on very low heat, stirring about every 20 minutes for 6 hours or until most of the liquid has reduced to a thick sauce (uncovered).

Serve in large bowls, garnish with a dollop of sour cream in the center, grated cheddar cheese and raw red onion.

Yield: 15-20 servings