- 1/4 cups olive oil
- 4 large onions, chopped
- 2 lb hot pork sausage
- 2 lb ground chuck
- 1/3 cups chili powder
- 3 tbs cumin
- 3 tbs oregano
- 3 tbs cocoa powder
- 2 tbs cinnamon
- 2 tsp cayenne pepper
- 4 cups tomato juice
- 1 can rotel tomatoes
- 2 can beef broth
- 8 cloves garlic, minced
- 2 tsp corn starch
- 2 large cans hot chili beans with gravy
THIS RECIPE WILL FEED A WHOLE TROOP.
In a large skillet, sauté onions in olive oil. In a #14 Dutch oven, brown pork sausage and grown chuck. Season with 2 tsp salt. Cook for about 20 minutes. Add onion mixture. Stir in spices and cook 5 minutes. Add tomato juice, rotel tomatoes, and beef stock. Bring to boil, lower heat, and simmer 1 hour. Stir in garlic and hot chili beans. Simmer another 5 minutes. Dissolve corn starch in 1/4 cups warm water and add to mixture. Stir until thickened. Serve.