Directions

1. In large pot over medium-high heat add olive oil, onions and garlic, cook for a few minutes.
2. Add the peppers. Stirring to prevent sticking.
3. Add the ground round and Johnsonville sausage, breaking up the meat. Cook until no longer pink, about 8 minutes.
4. Add tomato paste, chili powder, and cumin stir well. Add minced jalapeno pepper, beer, black olives, tomatoes, cinnamon and oregano and bring to a boil. Lower the heat to medium-low, cover.
5. Simmer 30 minutes, stirring occasionally to prevent the chili from sticking and burning. If the chili isn’t bubbly turn up heat a bit. Add beans and simmer for 10 minutes more, stirring often.
6. Serve chili topped with shredded cheddar. I like my chili with Texas Toast, warm flour tortillas or corn chips.