3 oz. olive oil, divided
2 lb. beef chuck
2 lb. hot ground sausage
1 green bell pepper
1 yellow bell pepper
2 jalapeno peppers
1 large Vidalia onion
10 garlic cloves
1 (28 oz.) can crushed tomatoes
3 (6 oz. ea.) cans tomato paste
2 (16 oz. ea.) jars medium salsa
1 (15 oz.) can black beans, drained
1 (15 oz.) can red beans, drained
1 (15 oz.) can whole kernel corn, drained
1 tbsp. chill powder
2 tbsp. ground cumin
2 tsp. cayenne pepper
3 tbsp. dried basil leaves
3 tbsp. dried oregano leaves
1 tbsp. parsley flakes
1 (12 oz.) bottle lager beer

Peel and coarse chop Vidalia onion and set aside. Peel and crush garlic cloves in a garlic press and set aside. De-seed and chop yellow bell pepper, green bell pepper and 2 jalapeno peppers. Set aside. Cube beef chuck into 1/4-inch cubes and set aside.

Heat 1 ounce olive oil over medium high heat in a 14 to 18-inch skillet, then brown the ground beef chuck. Remove from heat when brown, drain and set aside.

Heat 1 ounce olive oil over medium high heat in same skillet and brown hot pork sausage. Remove from heat when brown, drain and combine with beef.

Heat 1 ounce of olive oil over medium high heat in same skillet and sauté onions until they start to soften. Add the crushed garlic to the skillet.

When the onions become translucent, add the beef and pork sausage to skillet and a bottle of lager beer. Bring to a boil, then reduce to low heat. Let simmer for 20 minutes or reduce liquid to half and transfer to a 6-quart Crock-Pot.

Once in the Crock-pot, mix in three cans of tomato paste to thicken.

Next, add whole can of crushed tomatoes, both jars of medium salsa, red beans, black beans, whole kernel corn, chopped peppers, chill power, ground cumin, cayenne pepper, dried oregano, dried basil and parsley flakes. Stir all ingredients until mixed well.

Turn Crock-Pot on LOW for 8 to 10 hours. Stir occasionally.

Serve hot and enjoy!

Makes about 6 quarts.

Submitted by: Josh Pokorny