Yield: 10 servings
Heat a large dutch oven or deep soup pot over medium heat. Crumble the ground beef and sausage into the pot and brown, stirring occasionally, until no pink remains. Drain the fat from the pot and discard. Remove meat to a bowl; cover and set aside.
Add oil to the pot and warm over medium heat. Add the bell peppers and onion; cook and stir for 3 minutes. Add garlic, chili powder, black pepper, paprika, cumin, coriander, thyme and cayenne pepper and cook for 2 minutes longer.
Add the Worcestershire sauce, beer, tomatoes and tomato paste and stir to combine.
Adjust to medium high heat, return the meat to the pot and add the kidney beans and pinto beans. Just as chili begins to bubble, stir, cover and reduce heat to simmer. Let simmer for 45 minutes to 1 hour until the flavors blend together and the chili is hot through and through, stirring a few times as the chili simmers.
Suggested side items and garnish:
Recipe, photo and food styling by Webstop
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