This chili is loaded with beef, spicy pork sausage and two kinds of beans making it packed with protein to satisfy the biggest of appetites.

Makes 4-6 servings


1 tbsp (15ml) olive oil
1 lb (454g) lean ground beef
1 lb (454g) spicy Italian sausage, casings removed
1 medium onion, diced
2 cloves garlic, minced
1 jalapeño pepper, seeded & diced
1 tbsp (15ml) ground cumin
2 tbsp (30ml) chili powder
1/4 tsp (1ml) cayenne pepper
1/2 tsp (3ml) oregano
2 tsp (10ml) salt
1 tsp (5ml) pepper
1 bottle of beer
1 can (28oz/796ml) diced tomatoes
1 can (5.5oz/156ml) tomato paste
1 can (14oz/398ml)red kidney beans
1 can (14oz/398ml)black beans

Cheddar Cheese, shredded
Sour Cream
Cilantro, fresh and diced


In a large pot over medium/high heat, brown the ground beef and sausage in the olive oil. Remove the meat from the pan and drain off fat leaving about a tablespoon in the pot. Add in the onion and cook until softened. Add in garlic, jalapeño pepper, cumin, chili powder, cayenne pepper, oregano, salt and pepper and continue to cook for another 3-4 minutes.

Return meat to the pot and combine with the other ingredients. Add the beer, diced tomatoes and tomato paste and bring to a boil. Reduce heat and simmer on low for 30-40 minutes.

Add in beans and continue to simmer for another 30-40 minutes.

Serve with grated cheddar cheese, sour cream and cilantro as garnish.