Winning No Bean Chili

Marcy F.

2 lbs. ground beef
1 lb. ground pork
1 lb. ground Italian sausage
12 oz. Mexican chorrizo sausage
1 tsp. black pepper
2 beers or 750ml Zinfandel (I use part water and part white cooking wine)
1 tsp. oregano (1 to 3)
2 Jalapeno peppers
1 Tbsp. cumin
2 Tbsp. chili powder (2 to 4)
1 Tbsp. salt
4 cloves garlic
1 29 oz. can tomato sauce
1 Tbsp. finely chopped green onions
2 Tbsp. chopped bell pepper

Mix all the meat in a kettle. Brown meat, stirring occasionally to mix well. Drain most of the fat. Add tomato sauce, beer or wine and all of the seasonings. It is a good idea at this juncture to only add half the oregano and chili pepper and reserve the rest until later so that you can season to your taste.
Cook over low-medium heat for 30 minutes, stirring occasionally. Then reduce to low heat and cover. Cook for 1 hour, stirring from time to time. Sample for taste and increase seasonings if desired. Cook another hour on low, stirring occasionally.
Sample again and add additional cumin, chili pepper and jalapenos to suit your taste. Turn off heat and cool slightly. Place in refrigerator over night.
Reheat the following day and serve. 6-8 servings.
(When I reheated the following day, I used my crock pot and put it on low for 2-3 hours.)