2 lbs. of ground chuck
1/2 lb. of pork sausage
1 sm. bell pepper, diced
1 med. onion, diced
1 (2 oz.) can chili powder
1 tbsp. of ground cumin
1/2 tbsp. of onion powder
1 (12 oz.) can of lager beer
2 (15 oz.) cans of stewed tomatoes
1 (15 oz.) can of tomato sauce
2 (15 oz.) cans of red kidney beans
1 tbsp. of salt
1 tbsp. of black pepper
1 cloves garlic, crushed

In a 2 or 3 gallon cooking pot, brown ground chuck and pork sausage. After meat is browned add diced pepper and onion, cover and cook until pepper and onion becomes soft, stirring several times during cooking.

In separate mixing bowl, add stewed tomatoes (mashing larger tomatoes), tomato sauce, chili powder, cumin, onion powder, salt and pepper mix well.

When meat, peppers and onion are done add mixing bowl ingredients to meat pot. Stir all ingredients well. Add two cans of kidney beans and lager beer to cooking pot, again stirring well.

Cook for 1/2 hour on medium heat, stirring once or twice. Lower heat to low and cook for 3 more hours, stirring every 1/2 hour. Keep cooking pot covered at all times. Serve chili with grated sharp Cheddar cheese on top. Garlic bread is a plus to serve with chili serving.