500 Grams extra lean ground beef
500 Grams of lean Turkey sausages, removed from casings ( or pork sausage)
2 cups chopped onion
1 cups sliced carrots, I like rounds
2 tablespoons tomato paste
1 cup lager-style beer (such as Budweiser)
1 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons dried oregano
3/4 teaspoon freshly ground black pepper
2 bay leaves
1 (15-ounce) can or 2 cups of red kidney beans
NOTE: There is no salt added to this recipe because I found between the sausages and ham, as well as beans that were pre salted, it was not necessary. Watch for salt if you are using commercially prepared ingredients, it can add up quickly.
1/2 cup finely chopped cilantro
1/2 cup finely chopped green onions
1/2 cup (2 ounces) crumbled queso fresco OR Grated cheddar
8 lime wedges
1. Heat oil id dutch oven over medium-high heat. Just a tablespoon. Add lean ground beef; cook 5 minutes or until browned, stirring to slightly crumble. Transfer beef to side
2. Re coat pan if necessary. Add turkey sausage meat; cook 5 minutes or until lightly browned, turning occasionally. Transfer turkey to side dish
3. Re coat pan with olive oil. Add onion and carrots sauté 8 minutes, stirring frequently. Add garlic; sauté 1 minute. Add tomato paste; cook 1 minute, stirring constantly. Stir in beer; cook 1 minute. Return Ground meat to pot. Add water or Chicken stock to mix. Add chili powder, and all ingredients (through ham stead) to dutch oven.
Cover over Med hi heat until it comes to a boil, and then simmer on low for an hour and a half.. Remove bay leaves. You can taste for salt and add a little if necessary. Ladle about 1 1/3 cups chili into each of 8 bowls; top each serving with 1 tablespoon cilantro, 1 tablespoon green onions, and 1 tablespoon cheese. Serve each serving with 1 lime wedge. The lime wedge is delicious with Chili - I also served with some baked tortilla chips.