HENRY BAIN’S(R) MEATBALLS WITH WICKED GHOST HOT SAUSAGE

Ingredients

2 Links-Queen City Sausage—Beef Smoked Sausage or favorite. Diced

1 large onion (about 2 cups), chopped
2 tablespoons, vegetable oil
3 garlic cloves, chopped
1 1/2 pound ground beef
1 pound ground pork
1/4 cup, Bourbon Smoked Chili Powder
3 tablespoons, Bourbon Smoked Paprika
2 tablespoons, cumin
2 tablespoons, tomato paste
1 tablespoon, Bourbon Smoked Sea Salt
2 teaspoons, Bourbon Smoked Pepper
2 teaspoons, dried oregano
2 teaspoons, cayenne (more or less to taste)
12 ounces, amber of lager beer
28 ounces canned crushed tomatoes (fire roasted preferred)
1 (15.5 ounce) cans beans (kidney, pinto or black), drained and rinsed
2 tablespoons, Bourbon Barrel- Aged Worcestershire Sauce
1 1/2 cups, water

Directions

1. Place a large Dutch oven or soup pot on high heat and add oil

2. Add onions and sauté for 5-7 minutes or until softened and translucent

3. Add the chopped garlic and smoked sausages.  Cook for 2 minutes

4. Crumble in ground beef and pork. Cook until meat is no longer pink and starting to brown. Drain excess fat

5. Add the paprika, cumin, tomato paste, salt, pepper, oregano, and cayenne. Reduce heat to medium-high and cook for 2 minutes

6. Pour in the beer to deglaze the pan. Add the tomatoes, beans, Worcestershire, and water

7. Bring chili to a boil. Reduce heat to low, cover and cook for 1-1 1/2 hours, stirring occasionally

8. If chili seems thick during cooking, add 1/2 cup water to loosen

9. Taste and adjust seasoning as necessary. Serve with your family’s favorite toppings and accompaniments

Yield: 10 Servings

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