2 handfuls raw pinto beans
1 small onion
1 strip bacon
1 garlic clove
1 lb. ground beef
1 lb. sausage
onion and garlic powder, to taste
1 (15 oz.) can can red beans
1 (15 oz.) can can kidney beans
2 (15 oz. ea.) cans diced tomatoes
1 large onion
1 green bell pepper
4 tbsp. minced garlic
1 (4 oz.) jar sliced/diced jalapenos
1 (8 oz.) pkg. fresh mushrooms
1 (6 oz.) can sliced black olives
cayenne pepper, to taste
2 tbsp. chili powder
2 tsp. cumin
1 tsp. Tabasco sauce
1 bay leaf
1 (12 oz.) can beer (save for last)

TOPPING:

dairy sour cream
shredded cheddar

Soak Pinto Beans overnight. Bring to boil in morning with a small onion, bacon strip, and garlic clove. Drain most juice.

Brown beef and sausage in skillet, adding onion and garlic powder. Drain well.

All all ingredients (except beer) into Crock-Pot and set on HIGH for 1 hour. Add beer and set to LOW for 5 hours.

Note: If chili is too soupy, add small amounts of flour paste until desired thickness. If chili is too thick, add tomato paste.

Top with dairy sour cream and shredded cheddar if desired. Enjoy!

Submitted by: Kelly Jones