|Captain Gordo's Famous Chili|
To Prepare: *Meat ratio should be 3/4 beef, 1/4 pork. Dice beef and pork finely. Marinate in ½ cup of stale beer and 1/2 tsp. Cummin. Leave in fridge overnight or at least 2-3 hours. Dice red pepper, garlic, Jalapeño peppers, sorrento pepper, onion and celery. To Cook: Fry marinated mixture in frying pan until meats are dark brown and moisture is cooked off. Add beef cube dissolved in remaining cup of beer to the mixture and let simmer until a small amount of moisture still remains.
In separate frying pan, saute: peppers, onion, garlic and celery in oil for 15-20 minutes. Add to the meat mixture and simmer an additional 15-20 minutes.
In a large pot combine chopped canned tomatoes, tomato sauce, seasoning salt, salt, pepper, cumin, chili powder, chili flakes, Worcestershire sauce and Tabasco sauce. Bring to simmer and add meat mixture after 15-20 minutes. Continue to simmer for at least 2 hours. Add chili powder to your taste if needed. Add kidney beans and heat through.
Tip: If you wish your chili hotter, add more Jalapeño and Sorrento peppers.
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