Guinness Chilli

The inspiration for this recipe came from Paula Dean's Texas Style Chili and Betty Crocker's regular Chili and Vegetarian Chili (although I did not make this vegetarian), as well as a whole lot of my own creative license. 

Ingredients

• 1 lb ground pork sausage
• 1 lb ground beef
• several dashes Worcestershire sauce
• several dashes hot sauce
• 3 tablespoons sunflower oil
• 1 large red onion, diced
• 5 cloves garlic, minced
• 2 teaspoons roasted garlic paste
• 1 package frozen whole kernel corn
• 2 bottles Guinness (divided)
• 1 large green pepper, diced
• 1 25 oz can black beans
• 1 25 oz can pinto beans (or red kidney)
• 1 28 oz can fire roasted diced tomatoes
• 2 15 oz cans tomato sauce
• 1 tablespoon crushed black pepper
• 4 tablespoons chili powder
• 1/2 - 1 teaspoon crushed cayenne pepper
• 1 teaspoon ground cumin 
• 1 tablespoon oregano
• 1 tablespoon basil
• 1 teaspoon brown sugar
• several dashes ground mustard

Directions

• In a skillet brown sausage and ground beef adding Worcestershire sauce and hot sauce.  Drain the fat and set the meat aside.
• Heat the oil in a large pot, add the onions and let them cook for a couple of minutes until they are translucent. 
• Add the fresh garlic and the roasted garlic paste, continue cooking.
• Add the frozen corn and cook for about 5 minutes.
• Add one can of Guinness and the diced green pepper.  Let simmer until almost all of the moisture has been absorbed.
• Add the rest of the ingredients, including the browned meat and the other Guinness.
• Let the pot simmer for about 20 minutes.
• Best with cheese on top and corn bread on the side.