Laredo Chili with Beer
Makes 6 servings.

Prep Time: 10 min.
Cooking Time: 1-1/2 hrs. to 2 hrs.

8 ounces hot style pork sausage

1-1/2 pounds round steak (beef), cut into 1/2 - inch cubes

1 large onion, chopped

2 garlic cloves, minced

1 can chopped jalapeno chiles, drained

2 tablespoons chili powder

1 teaspoon ground cumin

1 can (16 oz.) tomatoes

1 bottle (12 oz.) beer

1 lime, cut into wedges

1 cilantro sprig

• In a stockpot, crumble the pork sausage.  You want to lightly brown the sausage over medium heat.  Make sure you stir occasionally.  Add in the steak and continue cooking over medium heat.  You want the steak lightly brown.

• Now for the fun part, add it the onion, garlic, chile, chili powder, cumin, tomatoes and beer.  You will cook this until the ingredients begin to boil.

• At the boil, you want to skim off any fat.  Cover and reduce your heat to a simmer.  Simmer the chili for 1-1/2 hours.  You want the steak very tender and almost melts in your mouth.  In addition, the chili should be somewhat thick.

• Ladle in bowls and use your lime and cilantro as garnish.  Substitute tortillas as bread or crackers.

Picnicking & Tailgating

You can make the chili a day or two ahead of time.  Heat (on stove or in microwave) and pour into a thermos.  When you get to your picnic and tailgate party, it is nice and hot.