Chili With A Twist - cooking recipe

Ingredients

To make the Bean Mixture
4 (6 ounce) cans black beans (or a combination) or (6 ounce) cans kidney beans (or a combination)
1 green bell pepper, chopped (can use other colors, or a combo)
1 tablespoon garlic powder, can use more
2 -4 tablespoons Mexican seasoning (or more)
1 (28 ounce) can crushed tomatoes in puree (I use Progresso)
1 pinch crushed red pepper flakes (use more or less, it will control the heat, so remember -you can always add more of whatever you use)
1 teaspoon ground cumin (to taste)
1/3 cup chili powder (I use Gebhardt's, just make sure it's a good quality brand)
4 -8 ounces thick & chunky salsa
3 -6 fluid ounces beer
To make using the cubed meat
3/4 lb top sirloin steak, cubed
1/4 lb pork, cubed (I use pork butt, great flavor and fairly inexpensive)
1/2 cup butter
To make using the ground meat
3/4 lb ground beef
1/4 lb ground pork
1/2 cup butter

Preparation

To make the bean mixture:
Combine all of the bean ingredients in medium saucepan.
To make using the cubed meat:
Saute meat in the butter til all pink is gone .
Add the meat to the bean mixture, cover and simmer for 1 hour and 30 minutes, stirring occasionally.
Add beer and simmer for 5 more minutes.
To make using the the ground meat:
Saute the ground meat til all pink is gone. Drain meat, place back in pot.
Add stick of butter, add this to the bean mixture, cover and let simmer for 40 minutes.
Add the beer.
Continue to simmer 5 more minutes.
9/14/2014 Note: McCormick's has discontinued making their Mexican seasoning. I just use Taco Bell's packet of Taco Seasoning. Just be sure to use a good quality seasoning.
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