Super Bowl Chili Recipe

Super Bowl Chili Recipe

with Ghost Face Killah Beer and Cocoa Loco Beers

• 1 pkg Lamb Marquez Sausage  ***
• 1 pkg Chorizo   ***
• 1 medium Tomato diced
• 1/4 cup celery diced
• 1 bottle Arcadia Coco Loco (12oz)  ***
• 1 bottle Twisted Pine Ghost Face Killah (12oz)  ***
• 1 jar Stonewall Kitchen Pineapple Salsa   ***
• 1 pkg DL Jardines Texas Chili Works   ***
• 2-3 tbs Stonewall Kitchen Maple Syrup (or Sweet Sophie if you have some left)  ***
• Leyden Cheese grated   ***

*** Available at The Wine and Cheese Place

Peel casing off the Lamb Marguez Sausage and Chorizo.
Roughly chop both and cook in a large pot until very well done.
Drain of excess fat.
Add diced tomato and celery.  Sautee a few minutes with meat.   Add Coco Loco beer and stir to deglaze the bottom of the pot.  Add Ghost Face Killah beer (you do not need to use the whole bottle if you do not want that much heat), Stonewall Pineapple Salsa and large chili spice packet from DL Jardines.  Bring to boil then reduce heat with the lid on simmmer for 30 minutes.  Mix water with the masa flour packet from the DL Jardines Chili works kit to make a pourable mixture.  Stir into chili.  Add 2-3 tbls of maple syrup.   Simmer 30 minutes.  Top with grated Leyden cheese to taste.  Enjoy.

recipe from Shae Godfrey, The Wine and Cheese Place.