SCATCHET HEAD CHILI COOK OFF ENJOY DAN:

                       SCATCHET HEAD CHILI COOK OFF by CHEF DAN:

Makes a pot of chili

MEAT:

1 pound ground beef

1 pound bulk Italian sausage

2 tablespoons vegetable oil

OTHER STUFF:

1 (12 Oz) bottle dark beer beer

1 cup strong brewed coffee

2 (14 Oz) cans beef stock

1 (14 Oz) can chicken stock

1 (12 Oz) can tomato paste

2 (10.5 Oz) cans RO*TEL tomatoes with green chilies

3 (15 Oz) kidney beans

2 Anaheim chili peppers, chopped

1/4-cup chili powder

1/3-cup bulgur wheat

SPICE BLAST #1

1 teaspoon EACH cayenne pepper, garlic powder, chili powder dried oregano ground coriander and cumin

2 teaspoons flaked onions

2 teaspoon EACH beef bouillon granules, and chicken bouillon granules

SPICE BLAST #2

3 tablespoons pure maple syrup

1 tablespoon EACH garlic powder and white pepper

2 tablespoon chili powder

3 tablespoons salsa Verde

DIRECTIONS:

1.    Place 2 tablespoons of oil in a stock pot over medium-heat when sizzling.

2.    Cook and stir the ground beef and sausage, sauté until browned.

3.    Stir in other stuff and spice blast#1 and #2 bring to a boil.

4.    Reduce heat and simmer for 1 hour the longer the better.

5.    Serve with Mexican sour cream and chips.

ENJOY DAN:                 SHARING LIFE LOVE AND FOOD!!