Froggie's Texas Best Chili

Froggie’s Texas Best Chili 

 ¼ c olive oil
1 large white onion
1 large red onion
2 lbs hot pork sausage
2 lbs ground beef chuck
2 lbs lean steak, chunked (I use sirloin cut)
6 cloves garlic, minced
1/3 c chili powder
4 Tbsp cumin
1 Tbsp dried red pepper
2 tsp coriander
6 Tbsp red wine vinegar
32 oz bottle Hot V8 Juice
2 large cans crushed tomatoes (or diced if you like more chunky chili)
1 Can Rotel Tomatoes (I use the spicy, use the original if you like the more mild chili)
1 can tomato sauce or paste
2 cans beef broth
2 large cans hot chili beans
1 Tsp Tabasco sauce
¼ c sliced jalapeno peppers
2 tsp paprika

 In large skillet, sauté onions in olive oil until translucent, remove to smaller bowl and set to the side.  Brown pork sausage and chuck in skillet, stirring frequently until brown.   Leave in fat as it enhances the flavor.  Mix together all the dry spices .  Add stew meat, spices and sautéed onions. Cook five minutes.   Add V8, tomatoes, tomato sauce, vinegar and beef broth.  Bring to a boil and then lower heat to a simmer for an hour, stirring occasionally.  Stir in garlic, Tabasco, jalapenos and chili beans.  Simmer another ten minutes.    If you like the thicker chili, thicken with cornstarch.

Garnish with sour cream and cheese if desired.  Serve with cornbread or breadsticks.

Froggie's Texas Chili