I love chili, and my family loves it. I make chili once a week and love to try different variations, some of which I included at the bottom of this page.
Smoked Sausage Beer Chili Ingredients
Tallboy of Coors Light (this type of beer is very important)
One pound of chorizo sausage
2 nine ounce packages of beef chorizo
One pound of Jimmy Dean sausage
4 cans RoTel Chili Fixin's Seasoned Diced Tomatoes & Green Chilies
2 white Onions
Poblano pepper (remove seeds)
Sereno pepper (remove seeds)
Jalapeno pepper (remove seeds)
12 spoon fulls of the Meat Church Texas Chili Seasoning
Oregano to your liking
4 spoonfuls of cinnamon
4 spoonfuls of brown sugar
8-12 freshly minced garlic cloves
Optional: Shredded cheese and sour cream
It's essential to use the Meat Church Texas Chili Seasoning. I have no affiliation with Meat Church, I've just found it to be clearly the best chili powder you can buy.
Smoked Sausage Beer Chili Instructions
Cook the meat thoroughly.
Add all of the ingredients to the pot.
After the meat is cooked, dump it in the pot without draining the grease.
Marinate the chili in the refrigerator over night.
The next day, place the chili on the smoker at 250 for 2 hours, reduce the heat to 200 degrees, and smoke it for at least 4 more hours.
Note: a crock pot also works; you just won't have the smoky flavor.
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