Texas Chili

2 lbs of ground meat (Venison also great, Matt's fav)

1 lb of HOT breakfast sausage

1 lb of chuck roast (Alternatively Matt loves using brisket, venison medallions or quarters.) This ingredient is key to making it hearty.

3 medium red onions, chopped

1 head of garlic, minced (sub 3 T Spice World Ready to Use garlic)

2, 28oz can crushed tomatoes with juice

1, 28oz Italian Style diced tomatoes with juice

1 7oz can Chipotles in Adobo Sauce, chopped. Preserve the liquid.

2 Beers. 1 for the chili and 1 to drink while you're making it.

6 T Meat Church Texas Chili Seasoning. This is a great heat level, but back it down to 4 to 5 T for Mild. Add 1 to 2 T more for even spicier or add 2 T cayenne pepper.

subheading: Garnish:

Shredded Cheese

Fresh Jalapeños

Chopped White Onions

subheading: Tools:

Large Slow Cooker or Dutch oven. We make ours in a Lodge 7 qt dutch oven.

Large Skillet (to sauté the veg)

⅓ C, Olive oil

Directions at meatchurch.com

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