BUFFALO CHILI
2 pounds ground BUFFALO
1 pound bulk Italian sausage
3 (15 ounce) cans canalloni beans, drained
1 (15 ounce) can chili beans in spicy sauce
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 l6 OZ. Guidrys Fresh Cut vegetable blend
2 green chile peppers, seeded and chopped serrano or Jalapeno
1 tablespoon bacon bits
4 cubes beef bouillon
1/2 cup beer
1/4 cup chili powder
2 tablespoons ground cumin powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons hot pepper sauce
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
INSTRUCIONS
Heat a large stock pot over medium-high heat. Crumble the ground BUFFALO and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
Pour in the cannelloni beans, spicy chili beans, diced tomatoes and tomato paste. Add the Guidrys Fresh Cut Vegetable blend, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.