ROCCO’s Chili (Fire-N-ICE)

2.5 lb. Lean ground chuck

1 lb. Hot Italian sausage

1 cup Finely chopped onion

4 Garlic cloves; finely chopped.

1 btl BUD ICE beer (12 oz.)

20 oz. dark red kidney beans

20 oz. light red kidney beans

8 oz. Hunt's tomato sauce

1 cup Water

3 tb Chili powder

2 tb Ground cumin

2 tb Wyler's beef-flavor instant-bouillon (or 6 cubes)

2 ts Oregano leaves

2 ts Paprika

2 ts Sugar

1 ts Unsweetened cocoa

1/2 ts Ground coriander

2 ts Hot sauce

1 ts Flour

1 tb Warm water

In large saucepan or Dutch oven, brown half the meat; pour off fat.

Remove meat. Brown remaining meat; pour off all fat except 2 Tbsps.

Add onion, garlic; cook and stir until tender.

Add meat and remaining ingredients except flour, and warm water.

Mix well. Bring to boil; reduce heat and simmer covered 2 hours.

Stir together flour and warm water. Mix well.

Stir into chili mixture. Cook covered 20 minutes longer.

Serve hot. Makes 2.5 quarts.