Requires a large crock pot for cooking and a large skillet for prep

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1 ½ pounds ground chuck (can also use cubed meat)

1 pound ground chorizo, hot sausage (pork), or chaurice

3 cups chopped onion (2 onions)

5 cloves chopped garlic

2 ½ tablespoons mild chili powder

1 teaspoon cumin

½ teaspoon black pepper

½ teaspoon white pepper

¼ teaspoon cayenne pepper (I leave out with most hot sausage)

1 teaspoon dried oregano

1 ½ teaspoons paprika (I use smoked paprika)

1 teaspoon salt

3 bay leaves, crushed

1 ½ cups chopped green bell pepper (2 peppers)

1 ½ cups chopped red/yellow/orange bell pepper (2 peppers)

1 14 ½ ounce can crushed tomatoes

1 14 ½ ounce dices tomatoes

2 15 ounce cans dark red kidney beans, drained

2 cups fresh corn kernels (2 ears fresh corn)

½ teaspoon Tabasco sauce (I leave out with most hot sausage)

12 ounces dark beer (I use Turbo Dog or Guinness - any porter or stout would do)

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1. In large skillet, break up, mix and brown the ground meats together for 10-15 minutes

2. Turn on large crock pot on low, add peppers, tomatoes, beans, beer

3. Using slotted spoon, transfer meat to crock pot, leaving all fat in the skillet

4. Brown the onions in the fat until translucent, 5-10 minutes

5. Add the garlic and spices and stir well so all the spice is heated and fragrant, 2 minutes

6. Transfer this mixture to the crock pot, and mix with the meat and vegetables already there

7. Cook on low for 8 hours or high for 4 hours, adding the corn halfway through (it will stay a little crunchier that way). A lot of liquid will be released from the vegetables by the end - even if the chili looks thick at the beginning, DO NOT add broth

8. Serve as chili topped with cheese, sour cream, jalapenos, green onions, crackers, corn bread or whatever your preferred style

From Joe Simmer's Creole Slow Cookin', page 108