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Ingredients

• 1 lb. 80/20 ground beef
• 1 lb. hot or mild country sausage
• 1 Tbs. of peanut oil
• 2 sweet onions, chopped
• 1 red pepper, chopped
• 1 green pepper, chopped
• 1 yellow/orange pepper, chopped
• 2 cloves garlic, minced
• 1 Tbs. pepper flakes
• Jalapenos, serranos, habaneros (all based on personal preference), diced (the more seeds you leave in the hotter if will be)
• one 12-oz. beer (I prefer Negro Modelo)
• two 28-oz. cans crushed tomatoes
• 1 can tomato paste
• 1-2 C. tomato juice (V8) optional
• 3-4 chipotles in adobo, pulsed through a food processor
• 4 cans of beans, whatever kind you like (I use kidney, pinto, black and garbanzo), drained and rinsed (or you can use dried beans, but make sure to soak them overnight)
• 1 C. yellow corn fresh or frozen (2 ears if fresh or half a frozen bag based on preference) optional
• 1/4 C. + 1 Tbs. chili powder
• 1/4 C. New Mexico chili powder
• 1 Tbs. cumin
• 1 Tbs. Mexican oregano
• salt and pepper, to taste

Description

Chili Is Something That's Good No Matter What Time Of Year Or What Kind Of Mood You Are In. However As The Weather Gets Colder Here In Dreary Old Washington State, Chili Sounds Even Better. This Recipe Isn't Traditional, I.e. It Has Beans In It,

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