Classic Sunday Chicago-Style Chili

Directions

1. Heat oil in large pot till shimmering, then add onions and cook till translucent.
2. Add garlic and meats (sausage meat removed from casing) and cook till lightly browned. I use a potato masher to break the meat up as it cooks.
3. Add spices and herbs and tomato paste and cook additional 10 minutes
4. Add tomatoes with juice, beer, and cocoa powder and simmer over medium heat for 30 minutes.
5. Add beans and cook 10 minutes to heat through.
6. For best flavor refrigerate overnight and then reheat slowly over med-low heat on stovetop or in a slow cooker on low.
7. You can substitute ground turkey meat and turkey sausage for a lighter version, or Smart Ground meat substitute for vegetarians.
8. For parties, I love setting up a Chili Bar. I will make a regular version, and either a turkey or veggie version and lay out the following for people to really customize their perfect bowl! Topping Bar: Tater Tots Tortilla Strips Shredded Cheeses (sharp cheddar, pepper jack, goat cheese) Chopped onions Chopped roasted chilies (jalapenos or Anaheim or pepperdew) Chopped roasted sweet red peppers Guacamole or Chopped Avocado Lime Wedges Cheez-it crackers Fritos Nacho Cheese Sauce (one large brick Velveeta melted with one can Ro-tel diced tomatoes and green chilies with the juice) Black olives green olives Chopped cilantro Chopped parsley Julienned jicama Roasted Corn (cut off the cob) Fresh chopped tomatoes Red Pepper Flakes Different Hot Sauces Corn Bread Croutons (make a not-too-sweet cornbread recipe, let sit overnight, cut into squares, spray with cooking spray and toast in a 400 degree oven for 5-10 minutes until crisp) Sour Cream Jalapeno Oil (blend fresh jalapeno with olive oil and strain) For fun bases: Baked Potatoes (regular and sweet) Fried Tortilla baskets (corn and/or flour) Shredded lettuce for making taco salads Cooked macaroni or spaghetti (toss in olive oil to prevent sticking) Cooked Rice (toss in olive oil to prevent sticking)