I hope Chili Master Sav won't mind. I'd like to see if he made any changes in 5 years.
I sure do not mind but we have made a couple of changes since this was published in a couple of cook books. Here are some of the changes.
Savannahsmoker’s Mohunken 6 Pack of Beer Chili
Changes:
Added 2 pounds of 93% lean ground sirloin for a total of 8 pounds of meat.
Carroll Shelby’s Chili Kits have been removed from the market.
Have not found a replacement so far so ya all go for it and let us know what works for you.
Changed 2 cans crushed tomatoes (28-ounce can) to 3 cans becasue of the added meat.
Changed 1 jalapeno pepper, smoked, seeded and diced to 2 jalapeno pepper, smoked, seeded and diced
Deleted Masa to thicken because it is not needed and also it impacted a little cornmeal flavor.
Changed how we are browning the meat.
In a large skillet brown pork sausage, remove meat and put aside.
In the same skillet brown the pork sausage, remove meat and put aside.
In the same skillet brown the cubes of beef shoulder in all that flavor.
After the meat starts to brown mix in 1/2 package of chili seasoning.
When brown remove the beef and place it with two dark beers large tall stock and simmer for 1 hour.
In the same skillet brown the veal or Italian sausage.
Also start adding a little sugar and salt during the simmer. Sweetie checks and adds every 1/2 or so.
To clear up any confusion I will add the recipe when the revisions are finished
