Traverse City Chili

When chilly fall winds begin to blow this simple hearty chili will please everyone. It is easy to make, and mildly seasoned, so even the children will like it. It is perfect for an afternoon of watching a football game.

The non-alcoholic beer is fine for children, but if you use the imported dark ale, the alcohol cooks away. The sweet Italian sausage is seasoned with fennel seed, which adds to the great flavor.  If your family likes a bit of heat, add more chipotle chili powder. The jar of Marina Sauce helps this chili taste like it has been simmering on the back of the stove all day. Serve grated cheese and sour cream to add to their bowls of chili and garnish with sliced green onions. Serve with a loaf of garlic bread, or make some cornbread and put a can of creamed corn in the batter. Don’t expect to have any leftovers.

Ingredients:

2 - 3 tablespoons of olive oil
1 lb. ground beef - not ground round - it has more flavor
1 lb. sweet Italian sausage pulled out of the casing
1 large yellow onion, chopped
4 – 6 cloves of garlic put through a press
2 tablespoons of Worcestershire Sauce
1 – 28 oz. can of diced plum tomatoes
1 – 14 oz jar Marinara Sauce with Basil
2 – 14 oz. cans of red kidney beans
1 pint of good beef broth
1 bottle of O’Doul’s non-alcoholic amber beer or imported dark ale
1 tablespoon of chipotle chili powder (or more if you like it hot)
Sea salt and fresh ground black pepper according to your taste
Sliced green onions for garnish

Directions:

Place ground beef, sausage and onion in olive oil in a large open pot and cook until it begins to brown. Add the crushed garlic and brown for a few minutes more. Drain the grease off. Add the remaining ingredients and bring to a boil. Simmer for about 15 to 30 minutes before serving. If you want to make this early that day, put it in a slow cooker and let it simmer away until your guests arrive.