Doc's Secret Remedy Chili
|Bulk pork sausage||6 Ounce (Country Style)|
|Olive oil||1 Tablespoon|
|Boneless beef sirloin||3 Pound, trimmed and cut into 1/2 inch cubes|
|Beef stock/Low sodium beef broth||2 Cup (32 tbs)|
|Low sodium tomato sauce||8 Ounce (1 Can)|
|Canned tomato juice||6 Ounce (1 Can, Spicy / Plain)|
|Worcestershire sauce||1⁄2 Teaspoon|
|Beer||6 Ounce (3/4 Cup, With / Without Alcohol)|
|Chili powder||11 Tablespoon|
|Onion powder||1 Tablespoon|
|Garlic powder||1 Teaspoon|
|Hot red pepper sauce||2 Teaspoon|
|Ground cumin||1 Tablespoon|
|Cooked long grain white rice||12 Cup (192 tbs)|
1. ln an 8-quart Dutch oven, saute the sausage over moderately high heat for 3 minutes or until browned. Using a slotted spoon, transfer the sausage to a plate. Heat the oil in the Dutch oven, add the beef, in batches if necessary, and cook for 3 minutes or until browned, turning frequently.
2. Return all the meat, and any juices that have collected, to the Dutch oven. Stir in the stock, tomato sauce, tomato juice, Worcestershire, beer, as much chili powder as you dare, the onion and garlic powders, and 1 teaspoon of the hot pepper sauce; bring to a boil. Lower the heat and simmer, covered, for 1 1/2 hours or until the beef is tender.
3. Stir in the cumin, the remaining 1 teaspoon of red pepper sauce, and the salt. Cook, partially covered, 30 minutes longer or until the flavors are well blended. For each serving, place a heaping spoonful of rice in a soup plate and ladle chili on top. Serve with Hush Puppies.