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1
The Night Before:
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2
Start out by removing the skin from the Italian sausage.
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3
In a large skillet, begin to brown the sausage and ground beef.
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4
Drain the meats once browned. Remove from skillet and place in a large pot.
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5
In the skillet, brown the onion, pepper and mushrooms. Add garlic for the last two minutes.
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6
Transfer the mixture to the large pot.
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7
Add whole tomatoes and bring to a simmer over medium heat. Be sure to break the tomatoes up well.
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8
Stir in chili powder, oregano, parsley, and the hot sauce. Remove from the heat and refrigerate overnight after cooling.
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9
Gameday:
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10
Light the burner and sit the pot of goodness over the heat.
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11
Add the kidney beans in and bring to a boil. Reduce heat to medium and begin to simmer the chili.
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12
Now add the tomato paste and the dark beer. I use Newcastle, but Guinness, and Becks dark are both great in this recipe as well.
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13
Simmer uncovered until the mixture reduces to desired thickness. If it stays uncovered for an extended period of time and thickens too much just add a little more beer to loosen things back up a bit.
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14
Scoop into bowls and top with a few of the jalapeno slices and a sprinkle or two of cheddar.
