Bluto's Beer Chili

3 TB Olive Oil, 1 bay leaf, 2 med Onions, chopped, 2 jalapenos seeded and diced, 4 cups pinto beans, 1 tb coriander seed ground, 1 tsp chili flakes, 2 tsp oregano, 1 bell pepper chopped, 1 28-oz can crushed tomatoes, 1 12-oz. beer, 2lbs skirt steak, 2 lbs pork sausage, 10 cloves garlic minced, 2 cups beef stock, 2 tb cumin, 3 tb chili powder, 1 tb paprika, 1tsp sage, 2 celery stocks, chopped, 6-oz. can roasted chilis

In a skillet heat oil on med high until hot, lightly brown meat. Brown in batches to avoid overcrowding. Transfer to stock pot. In the skillet, reduce heat add garlic, onion and jalapeno. Saute for 2 minutes stirring often. Add cumin, coriander, chili powder, paprika, chili flakes, oregano and sage, stirring well to coat the onion, garlic and jalapeno. Continue cooking spice mixture for another minute. Stir to aviod scorching. Add bell pepper, celery, crushed tomatoes with the juice, and canned chilis. Stir well with a wooden spoon, scrape the bottom and sides to loosen any tasty bits stuck to the skillet. Transfer contents of skillet to stock pot, place over medium high heat. Add beef stock, bay leaf and beer, sti well. Bring to a boil. reduce heat to low with pot half covered, cook at a simmer for 1 to 2 hours, until meat is tender. Add cooked beans and simmer another 20 minutes.

Number of Servings: 12

Recipe submitted by SparkPeople user DROOKSTOOL.