Cheryl's Chili

>4 slices bacon

>1 lb. ground sirloin

>1 lb. ground sausage

>2 cans stewed tomatoes

>2 cans chili beans

>1 medium onion, chopped

>1 bulb garlic, minced

>2 Tablespoons extra virgin olive oil

>1-2 beers

>1-2 Tablespoons Old Bay Seasoning

>2 dried bay leaves

>1 teaspoon dried mustard

>1 tbsp chili powder

>1 tbsp hot sauce

>1 tsp crushed red pepper flakes

>salt & pepper to taste

Chop bacon and cook in a skillet until crisp. Transfer to a paper towel lined plate to drain. Add the sirloin and sausage to bacon grease and cook over medium heat, breaking the meat into small crumbs.

In a small saucepan, heat extra virgin olive oil and saute the onion and garlic until the onion is tender.

In a food processor, puree the tomatoes and chili beans together. Add chili bean/tomato mixture to the browned meat mixture in skillet, stir to combine and add the onions/garlic mixture as well as the bacon. Add the beer slowly and allow it to cook off a little. Add seasonings to pot.

Cook chili about 45 minutes to an hour on the stovetop OR you can transfer it to a crockpot set on HIGH and cook for an hour and a half.

Cheryl's Tip: If chili seems runny, mix about 1 tsp cornstarch to 1/2 cup water and add to chili 1/2 hour before its done.