Ground Beef and Bean Chili

Had a super busy day coming up today, baking a large cake, canning tomatoes and green beans and having to get something ready for lunch. The thought of chili on a 103F day didn't seem very appealing, but with all the baking and canning, i just happened to set my AC to 65F, which in my mind is the perfect temperature for chili...

Ingredients:

2 lbs of lean chuck, ground

1 lb of block sausage

1 large onion chopped

4 cloves of garlic minced

1 can of lager beer

8 oz tomato sauce

16 oz beef stock

1 can of pinto beans

2 tablespoons chili powder

2 tablespoons  oregano

2 tablespoons paprika

1/2 tablespoon ground coriander

2 tablespoons cumin

2 teaspoons sugar

In a large heavy bottomed pot, brown the beef and sausage together. Remove cooked meat.

Drain fat leaving about 2 tablespoons in the pot. Add onions, cook for 3 minutes. Add garlic and meat. Add all the other ingredients. Bring to a boil, then reduce and simmer for about 2 hours, stirring every 20 minutes.

Serve with shredded iceberg lettuce, shredded cheese, sour cream, chopped onion, tomato and cilantro.